scholarly journals Assessment of Microbial Load of Milk Shakes Available in Various Educational Institutes of Lahore

2019 ◽  
pp. 1-11
Author(s):  
Wasim Sajjad Awan ◽  
Waqas Ahmed ◽  
Touseef Iqbal ◽  
Aniq Ur Rehman ◽  
Iftikhar Younus ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Food Poisoning ◽  
Total Coliform ◽  
Microbial Load ◽  
Plate Count ◽  
Related Item ◽  
Plate Method ◽  
Public And Private ◽  
Total Plate Count ◽  
Hygienic Conditions

Background: A milkshake is a delicious and non-carbonated refreshment produced using dairy, frozen flavour related item. The growth of microbes is inevitable in milk shakes when proper hygienic conditions were not maintained. These microbes may produce toxins which are harmful and may lead to food poisoning. This study was established to calculate total plate count (Staphylococcus aureus, Total coliform and Salmonella) present in Apple and Banana milk shakes. Study Design: The samples from 25 different public and private educational institutes were collected to analyse using pour plate method to determinate total microbial load in apple and banana milk shake. Results and Discussion: Total plate count in August was significantly higher than in November. In August TPC range of banana shake was between 2.3x107-7.2x107 cfu/ml and respectively in November range between 2.1 x107-6.7 x107cfu/ml. In August TPC range of apple shake between 2.2x107-7.5x107 cfu/ml and respectively in November range between 2.08 x107-6.5 x107cfu/ml. The S. aureus in banana milk shake were positive 19 (76%) in the month of August and 15 (60%) were also positive in the month of November. The S. aureus in apple milk shake were found to be positive 18 (72%) during August and 16 (64%) were also positive during November. The Total coliform count in apple milk shake was positive 16 (64%) in August and 14 (56%) were also positive in November. The total positive coliforms were 15 (64%) in August and 14 (56%) were also positive in November. Conclusion: The findings of the present study showed a much higher prevalence of microbial load in banana and apple. We suggested that in most of the samples, the total bacterial load was much higher than recommended by the Gulf standard. So these drinks are not fit for consumption.

scholarly journals Bacteriology of the fresh water bivalve clam Batissa violacea (Kai) sold in the Suva market

2005 ◽  
Vol 23 (1) ◽  
pp. 48
Author(s):  
A A M Hatha ◽  
K S Christi ◽  
R Singh ◽  
S Kumar
Keyword(s):  
Heterotrophic Bacteria ◽  
Bacterial Load ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Running Water ◽  
Total Plate Count ◽  
Colony Forming Units ◽  
The Family ◽  
Aerobic Plate Count

Forty samples of freshwater clam (Batissa violacea), popularly known as Kai, collected from the Suva market were analysed for total aerobic plate count and total coliforms. The heterotrophic bacteria isolated by plate count were also characterised up to genera. The results indicated higher than acceptable level of plate count and coliform bacteria. While total plate count of aerobic heterotrophic bacteria ranged from 5.5 x 105 colony forming units (cfu) per gram to more than 107 cfu/ gram, total coliform load varied between 1.1 x 104 to 1.1 x 105 per 100 gm of Kai flesh. The characterisation of the heterotrophic bacteria revealed the predominance of the genera Micrococcus (34%) and Bacillus (24%). Other genera encountered included Acinetobacter, Vibrio, Aeromonas, Alcaligenes, Pseudomonas, Streptococcus and members of the family Enterobacteriaceae. The results revealed the need for depuration of the Kai in clean running water to reduce the bacterial load to acceptable levels. Temperature control soon after harvesting by proper icing and thorough cooking of the Kai before consumption is also recommended.

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

scholarly journals Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 9 (1) ◽  
pp. 626-631 ◽  
Author(s):  
S. R. Senapati ◽  
G. Praveen Kumar ◽  
Chongtham Baru Singh ◽  
K. A. Martin Xavier ◽  
M. K. Chouksey ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Bacterial Load ◽  
Black Spot ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Whiteleg Shrimp

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

scholarly journals Assessment of bacterial load of poultry meat used at dining hall of Bangladesh Agricultural University campus

2015 ◽  
Vol 1 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Mahmud Hossain ◽  
Nazmul Hoda ◽  
Mohammad Jobayer Hossen ◽  
M Mahmudul Hasan ◽  
Syed Mohammad Ehsanur Rahman ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mean Value ◽  
Viable Count ◽  
Poultry Meat ◽  
Plate Count ◽  
University Campus ◽  
Salmonella Spp ◽  
Sanitary Condition

The present study was undertaken to investigate the microbiological quality of poultry meat used in different hall of Bangladesh Agricultural University campus. Sanitary condition of dining hall was assessed by using a standard questionnaire. Thirty samples were collected from Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall. Microbial load was determined by total viable count (TVC), total coliform count (TCC) and total salmonella count (TSC). Samples were inoculated into various selective media such as plate count (PCA) agar, xylose lysine deoxycholate Agar (XLDA) and MacConkey agar (MCA). It is found that the age of maximum workers (53%) is between 25-35 years. Educational level of dining workers are in same frequency of illiterate and below class eight. Only 6.7% are SSC passed. Most of dining workers have no knowledge on hygienic practices. 43.3% partially know about hygienic practices and 3.3% have no knowledge. Sanitary condition of dining hall is not satisfactory. Only 3.3% disinfectants are used in dining hall. There is no proper washing facilities. About 63.3% washing facilities are in medium level. Only E. coli and Salmonella spp. were isolated and identified from the samples. The mean value of TVC, TCC and TSC in broiler thigh meats of Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall are log 5.65, log 5.77, log 6.06 CFU/g, log 3.26, 3.41, 3.42 CFU/g and log 2.95, log 2.92 log 2.97 CFU/g respectively. The variation of TVC in meats of different dining hall was significant (p<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different hall were not significant (p<0.05). Presence of Escherichia coli and Salmonella spp. in meat must need particular attention as these organisms are responsible for causing harm to public health. Suggestions have been given to improve the present sanitary condition of dining hall to minimize bacterial load.Asian J. Med. Biol. Res. June 2015, 1(1): 9-16

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals Effect Of Different Hygenic Condition During Milking On Bacterial Count Of Cows’ Milk

1970 ◽  
Vol 38 (1-2) ◽  
pp. 108-114 ◽  
Author(s):  
MA Islam ◽  
MN Islam ◽  
MAS Khan ◽  
MH Rashid ◽  
SM Obaidullah
Keyword(s):  
Bacterial Load ◽  
Bacterial Count ◽  
Plate Count ◽  
Calcium Hypochlorite ◽  
Treatment Groups ◽  
Standard Plate Count ◽  
Methylene Blue Reduction ◽  
Standard Plate ◽  
Normal Water ◽  
Hygienic Conditions

Effect of three hygienic conditions (T1- washing and disinfection of udder and teats, milker hands, and a sanitary rinse of milking pails using calcium hypochlorite solution with 200 ppm Cl; T2- washing of udder and teats, milker hands and milking pails with normal water; and T3- without any kind of preparation of udder and teats, milker hands and milking pails) before milking were studied. Fifteen “Red Chittagong” milking cows were selected and divided into the three treatment groups (5 in each) maintaining under identical management conditions icluding floor hygiene, feeding and post-milking equipment sanitation. Initial bacterial quality as measured by Standard Plate Count (SPC), Coliform Count (CC) and Methylene Blue Reduction Time (MBRT) of milks obtained under T1,T2 and T3 were significantly (P<0.01) different. On the basis of SPC, CC and MBRT initial bacterial load was highest for T2-- milk and lowest for T1-- milk Initial SPC of T1 was 86% and 64% lower than that of T2 and T3 respectively, whereas CC of T1 was 89% and 69% lower than that of T2 and T3, respectively. Standard Plate Count and CC of T3 were respectively 43% and 65% lower than those of T1. The initial MBR time were in the order T1= T3>T2(P<0.01). Results of the present study revealed that milking hygiene has significant effect on initial bacterial count of milk. DOI: http://dx.doi.org/10.3329/bjas.v38i1-2.9919 BJAS 2009; 38(1-2): 108-114

scholarly journals Comparative Microbiological Assessment of Drinking Water Collected from Different Areas of Kathmandu Valley

2019 ◽  
Vol 6 ◽  
pp. 39-43
Author(s):  
Aman Thapa Magar ◽  
Mamata Khakurel ◽  
Shree Laxmi Pandey ◽  
Kalyan Subedi ◽  
Umesh Kaji Manandhar ◽  
...  
Keyword(s):  
Ground Water ◽  
Water Samples ◽  
Membrane Filtration ◽  
Tap Water ◽  
Bacterial Load ◽  
Total Coliform ◽  
Bottled Water ◽  
Plate Count ◽  
Aerobic Plate Count ◽  
Filtration Technique

Objectives: This study was aimed to evaluate different water samples in terms of Total bacterial load and Total Coliform Load in comparison with different parameters such as pH, type of samples, chlorination status, turbidity, temperature and collection areas. Methods: Altogether 250 water samples were collected; 110(44%) were ground water samples, 60(24%) were public tap water samples and 80(32%) were bottled water samples. Total Coliform load was evaluated using Membrane Filtration Technique and Total Bacterial Load was evaluated using Aerobic Plate Count Technique. pH was measured using pH meter, turbidity was measured using nephelometer, temperature was measured using temperature probe and bottled water were considered chlorinated. Results: Among these 250 samples, the highest mean bacterial load was seen in public tap water samples (137×103 cfu/ml) and least mean bacterial load was seen on bottled water sample (28×103). Similarly, highest mean coliform load was seen on ground water samples (81 cfu/ml) and least mean coliform load was seen on bottled water samples (6 cfu/ml). Conclusion: This study has concluded that ground water samples contain large number of coliforms which suggest it might be fecally contaminated. Also the result had shown even bottled water contained coliforms. Therefore, it is recommended to treat ground water before using. Proper care must be taken during manufacture of bottled water.

scholarly journals Hubungan Sumber Air Minum dengan Kandungan Total Coliform dalam Air Minum Rumah Tangga

2019 ◽  
Vol 14 (2) ◽  
pp. 18
Author(s):  
Lia Arsyina ◽  
Bambang Wispriyono ◽  
Iqbal Ardiansyah ◽  
Laura Dwi Pratiwi
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Cross Sectional ◽  
Total Plate Count

Latar Belakang: Air minum dapat secara langsung mempengaruhi kesehatan manusia, sehingga harus terjamin kualitasnya. Di Indonesia, air minum harus memenuhi syarat yang telah ditetapkan pada Permenkes No. 492/2010 Tentang Persyaratan Kualitas Air Minum. Pada peraturan tersebut disebutkan bahwa tidak boleh ditemukan total coliform dalam air minum karena keberadaannya menandakan telah terjadi kontaminasi, sehingga tidak aman untuk diminum. Tujuan: Untuk mengetahui hubungan sumber air minum dengan kandungan total coliform dalam air minum rumah tangga. Metode: Desain penelitian ini adalah cross sectional yang dilakukan di Kecamatan Bojongsari pada bulan Agustus 2019. Jumlah sampel pada penelitian ini adalah 110 rumah tangga. Metode pengumpulan data yang digunakan adalah wawancara menggunakan kuesioner dan uji laboratorium sampel air minum dengan teknik Total Plate Count (TPC). Hasil: Hasil dari penelitian ini menunjukkan bahwa 92,7% dari seluruh sampel air minum rumah tangga yang diuji positif mengandung total coliform dengan kisaran 1-300 CFU/100 mL. Hasil uji statistik menunjukkan tidak terdapat perbedaan proporsi kandungan total coliform pada sumber air minum yang berasal dari air sumur dan air isi ulang/kemasan (p = 0,720) dengan nilai OR = 1,541 [CI 95%: 0,350-6,790]. Kesimpulan: Hampir seluruh air minum rumah tangga yang menjadi sampel tidak memenuhi syarat mikrobiologis dan tidak dapat dinyatakan air minum yang berasal dari sumur atau air minum yang berasal dari DAMIU/kemasan lebih baik kualitasnya

scholarly journals EVALUATION OF MICROBIAL LOAD AND SELECTED HEAVY METALS CONTAMINATION IN THE RIVER BEAS (PUNJAB) INDIA

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Baljot Singh Maan ◽  
Syed Shabih Hassan
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Microbial Load ◽  
Plate Count ◽  
Standard Protocol ◽  
Faecal Coliforms ◽  
Total Plate Count ◽  
Lead And Zinc ◽  
Nickel Lead ◽  
River Beas

Aim: To analyse the heavy metal contamination and microbial load in upstream (Talwara), midstream (Urmar Tanda) and downstream (Harike Pattan) stretches of the river Beas in Punjab. Methodology: Month-wise samples were collected in triplicate during the period of May to December, 2019. Heavy metal parameters such as Arsenic, Cadmium, Nickel, Lead and Zinc were analysed by Atomic Inductively Coupled Plasma Mass Spectrometry following standard protocol. Microbial load in water samples was calculated in terms of Total Plate Count, Total Coliform and Faecal Coliform as per following standard protocol. Statistical analysis involved calculating Analysis of Variance at 5% significant level (p<0.05). Results: The study revealed that heavy metal parameters like Arsenic, Cadmium, Nickel, Lead and Zinc ranged in mgl from 0.0 to 0.009, 0.0 to 0.02, 0.0 to 0.004, 0.0 to 0.001, and 0.0 to 0.036 respectively. Total Plate Count ranged from 0.32 4 5 -1 -1 x10 to 3.2 x10 cfu ml whereas, Total Coliforms and Faecal Coliforms ranged from 4.0 to 1100 MPN 100 ml and 0.0 to -1 460 MPN 100 ml respectively. The mean concentrations of analysed metals were recorded in the order of Zinc > Cadmium > Arsenic >Nickel >Lead; and most of them were under the permissible limits; however, the presence of faecal coliforms in the water is alarmingly high at Harike Pattan. Interpretation: This investigation revealed that the river Beas water is suitable for supporting aquatic life, bathing, irrigation and other purposes. The microbial load and the heavy metal parameters need to be monitored regularly, so that their adverse effects on living beings or aquatic organisms may be minimized. River stretch near Harike Pattan and Urmar Tanda being an important habitat of endangered freshwater Dolphin (Platanista gangetica minor), Smooth-Coated Otter (Lutrogale perspicilliata) and Ghariyal (Gavialis gangeticus) is more vulnerable to the toxic levels of heavy metals and contamination of faecal coliform.

scholarly journals Identifikasi Bakteri Vibrio pada Sedimen Mangrove di Sekitar Tambak Udang Vaname

2019 ◽  
Vol 10 (2) ◽  
pp. 121-127
Author(s):  
Ery Gusman
Keyword(s):  
Mangrove Forest ◽  
Sampling Method ◽  
Plate Count ◽  
Sampling Area ◽  
Plate Method ◽  
Purposive Sampling ◽  
Total Plate Count ◽  
Sampling Locations ◽  
Three Samples ◽  
Morphology Characterization

This study aims to identify the vibrio in mangrove forest areas near to the location of vannamei ponds, especially in sediment substrates. The research is at the Mangunharjo sub-district in the Mayangan District, Probolinggo City, East Java Province. The time of study is august and September 2019. Isolation of bacteria being done with total plate count procedure on Thio Sulfate Citrate Bile Sucrose (TCBS) Agar, with pour plate method. Morphology characterization and the biochemical test was done to identify the bacteria.  There are three points of the sampling area, with each area distance from 100 to 500 meters. This location choosing based on purposive sampling method, which main reason is the site must have mangrove with good vegetation and variation. It is transected by 5m x 5m, 100-gram sediment at 30-40 cm depth taken randomly using sediment scoop. Three samples of each sampling area chosen randomly at three different locations, then mixed. The result showed each deposit from different sampling locations having bacteria colony with color are yellow, green, and green blueish.  These colony of bacteria in this sediment suspected as v. harveyii, v. alginolyticus, v. fischery dan v. mimicus. 

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