Studies on the red halophilic bacteria from salted fish and salt

1954 ◽  
Vol 39 (1) ◽  
pp. 17-23 ◽  
Author(s):  
R. Venkataraman ◽  
A. Sreenivasan
Keyword(s):  
Halophilic Bacteria ◽  
Salted Fish

Study of Red Halophilic Bacteria in Solar Salt and Salted Fish: II. Bacto-oxgall as a Selective Agent for Differentiation

1956 ◽  
Vol 13 (2) ◽  
pp. 195-199 ◽  
Author(s):  
H. P. Dussault
Keyword(s):  
Halophilic Bacteria ◽  
Partial Identification ◽  
Selective Medium ◽  
Selective Agent ◽  
Simple Method ◽  
Solar Salt ◽  
Salted Fish ◽  
Low Concentrations ◽  
Fish Samples

A simple method, based on oxgall tolerance, is proposed for differentiating red halophilic bacteria commonly found in solar salt and discoloured salted codfish. Tests carried out on 18 strains isolated from various sources have shown that the rod forms are inhibited by low concentrations of Bacto-oxgall and that the coccus forms tolerate relatively high ones. Bacto-oxgall can thus be used as the basis of a simple selective medium. This test has been found useful for the isolation, purification and partial identification of unidentified strains and also for determining the relative proportions of the two main types of red halophilic bacteria present in solar salt and salted fish samples.

Population of halophilic bacteria in salted fish products made in the Loochoo Islands, Okinawa and the Noto Peninsula, Ishikawa, Japan

2002 ◽  
Vol 68 (6) ◽  
pp. 1265-1273 ◽  
Author(s):  
TAKASHI KUDA ◽  
KAORI OKAMOTO ◽  
TOSHIHIRO YANO
Keyword(s):  
Halophilic Bacteria ◽  
Fish Products ◽  
Salted Fish ◽  
Made In

scholarly journals In vitro Antibacterial Potential of Halophilic Bacterial Secondary Metabolites from Salted Fish

2016 ◽  
Vol 8 (04) ◽  
Author(s):  
G. Prakash Williams ◽  
Anju Anand ◽  
Parvathy A. ◽  
Rakky C. Raj ◽  
Robert Raju ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Secondary Metabolites ◽  
Xanthomonas Campestris ◽  
Halophilic Bacteria ◽  
Resistance Pattern ◽  
Salted Fish ◽  
Wide Range ◽  
Fish Samples

Living organisms can be found over a wide range of extreme conditions. Most of the organisms living in extreme environments (i.e, extremophiles) belong to the prokaryotes. Halophiles are interesting class of extremophilic organisms that have adapted to harsh, hypersaline conditions. They are able to compete successfully for water and resist the denaturing effects of salts. The present study was an investigation on the in vitro antibacterial effect of secondary metabolites from halophilic bacteria isolated from salted fish samples. The cured salted fish samples were collected and enumerated using halophilic Nutrient Agar supplemented with 4% NaCl. The isolated and purified bacterial cultures are numbered as SF1, SF2, SF3, SF4 and SF5 are further identified using VITEK 2 system as Bacillus vallismortis, Ralstonia mannitolytica, Bacillus subtilis, Rhizoboum radiobacter and Kocuria kristina. Growth kinetics of halobacterial isolates were determined by spectrophotometric assay. The antibiotic resistance pattern of tested pathogenic microorganisms using the commercial antibiotics was screened and almost all the tested microorganisms are resistant to Penicillin. The antimicrobial activity of secondary metabolites of halophilic bacteria against drug resistant microbes was assessed using the Agar well diffusion assay. Among the different extracts of the halophilic bacteria, the chloroform extracts of R. mannitolytica showed maximum antibacterial activity against Bacillus subtilis MTCC 441 and Xanthomonas campestris MTCC 2286. The results of antimicrobial activity are considerable because it enables the identification of potential secondary metabolites present in marine halophilic bacteria, which act as source of innumerable therapeutic agents. Further research is highly warranted to find out the active principle responsible for the antibacterial property and to elucidate the structure of particular compound.

Further studies on the red halophilic bacteria from solar salts and salted fish

1956 ◽  
Vol 43 (3) ◽  
pp. 197-206
Author(s):  
R. Venkataraman ◽  
A. Sreenivasan
Keyword(s):  
Halophilic Bacteria ◽  
Salted Fish

Study of Red Halophilic Bacteria in Solar Salt and Salted Fish: I. Effect of Bacto-Oxgall

1956 ◽  
Vol 13 (2) ◽  
pp. 183-194 ◽  
Author(s):  
H. P. Dussault
Keyword(s):  
Halophilic Bacteria ◽  
Sodium Taurocholate ◽  
Selective Medium ◽  
Microscopical Examination ◽  
Solar Salt ◽  
Salted Fish ◽  
Mechanical Disruption ◽  
Inhibitory Power ◽  
Bacterial Cytoplasm ◽  
Ph Variations

Bacto-oxgall has shown a differential effect on the red halophilic bacteria commonly found in solar salt and in contaminated salted fish. Pseudomonas salinaria was inhibited by low oxgall concentrations while Sarcina littoralis tolerated high ones. When this differentiating test is applied to a larger number of strains it will be possible to determine if Bacto-oxgall can be used as the basis of a selective medium to distinguish one genus from the other. The clearing of bacterial suspensions and microscopical examination have shown that the inhibition of Ps. salinaria was produced by the lysis of the cells. The inhibition of Ps. salinaria was effective and rapid. It was not affected by pH variations but was reduced by the presence of proteins. When compared similarly to other bile products, Bacto-oxgall was found to have the same inhibitory power as sodium taurocholate. Bacto-oxgall, diluted to the equivalent of fresh bile, was also found to be three times more effective than fresh cod bile. From the evidence gathered it was concluded that the inhibition of Ps. salinaria by Bacto-oxgall is due to a mechanical disruption of the bacterial cytoplasm.

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

Studies on Applicability of Alkaline Protease from Halophilic Bacteria in Detergent Formulations

2011 ◽  
Vol 3 (9) ◽  
pp. 47-50
Author(s):  
Vinod Kumar Nigam ◽  
◽  
Archana Vimal ◽  
Ambarish Sharan Vidyarthi ◽  
Medicherla Krishna Mohan
Keyword(s):  
Alkaline Protease ◽  
Halophilic Bacteria

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

UJI EFEKTIVITAS EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb) SEBAGAI REPELLENT NABATI DALAM MENGURANGI JUMLAH LALAT SELAMA PROSES PENJEMURAN IKAN ASIN

2018 ◽  
Vol 3 (2) ◽  
pp. 47
Author(s):  
Dewi Utari
Keyword(s):  
Skin Diseases ◽  
Field Research ◽  
House Fly ◽  
Fish Processing ◽  
Average Percentage ◽  
Salted Fish ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Pandanus Amaryllifolius ◽  
Quasi Experiment

The implementation of food sanitation aims to eliminate the risk of contamination by microorganisms at different stages in the production and processing of food. House fly (Musca domestical) can act as a vector of tyfus disease, other stomach ailments such as dysentery and diarrhea, cholera, and skin diseases. Salt fish processing business is the largest part of traditional fish processing business especially in Senamabah Village, Muara Bengkal Sub-district, East Kutai Regency. Problems that arise from the traditional processing of salted fish with sun drying, have the weakness of one of the fly flies that can damage salted fish products especially during the rainy season. This research is a quasi-experimental research (Quasi Experiment Design). Field research is difficult to carry out randomization. For field research, usually using a quasi-experiment, this study used a Completely Randomized Design (RAL), consisting of 3 treatments with 1 control and 3 repetitions on each treatment. This research is about the effectivity test of pandan wangi leaf extract (Pandanus amaryllifolius Roxb) as Refellent Vegetable in Reducing Number of Flies during the drying process of Salted Fish, concentration 5% after 30, 60 and 90 minutes observation with the average percentage of moisture by 25% decline 55%, concentration 10% after 30, 60 and 90 minutes observation with the average percentage of up to 13% with 77% repulsion and 15% concentration after 30, 60 and 90 minutes observation with percentage of average 6% with 90% resistance.

Wasur National Park Hall's Role In Raising The Local People's Income Wasur Village

2019 ◽  
Vol 2 (01) ◽  
pp. 44-52
Author(s):  
Paul Adryani Moento ◽  
Nikolaus Unawekla
Keyword(s):  
Forest Fires ◽  
Local Governments ◽  
National Park ◽  
Local Community ◽  
Counseling Center ◽  
Monitoring And Evaluation ◽  
Field Studies ◽  
Oil Refining ◽  
Salted Fish ◽  
Park Area

  The welfare level of the population in Wasur Park village is still very low and most still hang its life by taking the result of the forest. This study aims to analyze the role of Wasur Park National Park in increasing local people's income. The method by which researchers use a qualitative approach, while the data collection techniques consist of library studies and field studies through observation, interviews. The process of data analysis includes data reduction, data presentation, and the conclusion of the empowerment of the National Park Wasur Park Hall is counseling to the local community in the framework of the Empowerment Program of local Kampung Wasur Park. In the empowerment, Wasur Park National Park is coordinating with local governments to see the development of local community data. The real evidence of Wasur Park National Park through empowerment is the establishment of a rural forestry Counseling Center (SPKP). The establishment of a rural forestry Counseling Center (SPKP) in Wasur Village, implemented after the implementation of education and training of village studies in participatory. Furthermore, Wasur Park National Park Hall conducts construction. The construction is a construction of small industry of eucalyptus oil refining, the manufacture of salted fish, medicinal plants, and the cultivation of commercial crops. Then the community in providing coaching through socialization by providing science about preserving the forest and protection and safeguarding the potential of Wasur National Park area. Then Wasur Park National Park Hall conducts supervision. Supervision conducted by the National Park Hall Wasur Park is monitoring against the hunting of many protected animals located in Wasur Park National Park area. In the Garden Hall program, Wasur Park is monitoring and evaluation of habitat and population. The Wasur Park National Park Hall conducts a regular patrol, preventing wild hunters from Wasur Park National Park. Then patrol is also done to prevent forest fires.

Sign in / Sign up

Export Citation Format

Share Document