ENVISAGING THE UTILITY OF BACTERIOPHAGE IN FISH PRESERVATION
Keywords:Bacteriophages, Biocontrol, Fish spoilage, Food preservation, Serratia rubidaea
Food spoilage can be defined as an undesirable change in a food's normal smell, taste, touch, or sight. Bacterial species like Pseudomonas, Serretia and Ervinia, cause extensive food spoilage. As the need of consumers for high quality, preservative-free, safe but mildly processed foods with extended shelf-life is not met with various processes therefore there is an urge to develop innovative and effective methods of food preservation and “using phage as biocontrol” is one of them. In this study we have isolated a bacterial strain from spoiled coconut and two phages (Ø1 and Ø2) from the water sample obtained from the back side of Poona hospital, Mutha river, Pune. The bacterial strain was characterized based on biochemical characteristics and identified till species level by 16srRNA technique and was found to be Serratia rubidaea JCM 1240(T) (host 1). Ø1 was active against S. rubidaea while Ø2 was active against Pseudomonas aeruginosa NCIM 5029 (host 2). One step growth curve for both the phages Ø1 and Ø2 was performed. Application of phages was done by using fish broth of Indian mackerel fish (Rastrelliger kanagurta) and artificially infecting with host 1 whose TVC was reduced by 0.41, 0.59 and 1.04 log cycles after treatment for day 0, 1 and 5 respectively after treating with Ø1. Potential activity of bacteriophages against target bacteria was also studied by inoculating bacteriophages in actively growing host on Indian mackerel fish (Rastrelliger kanagurta) and reduction of 1.39 log CFU/ml after 24 hours of treatment. Hence, bacteriophages can be utilized as bio-control agent in fish preservation and proving it effective than chemical preservatives as they are host specific and environment friendly.
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