Abstract

ISOLATION & CHARACTERIZATION OF ANTIBIOTIC RESISTANT BACTERIA FROM Lutjanus Campechanus

J.Jayabarath*, J.Jeny Joseline and K.Gobika

Abstract

Fish is an important supplement in diet due to its high protein content and nutritive value. Among the various genera of fish, the most commonly consumed fish around the world is Lutjanus campechanus (red snapper-English, Sankara-Tamil). But these red snapper are contaminated by various pathogens. The pathogenic strains in fish are found to be causative agents for various infectious diseases and highly mutant, which shows a greater resistant to antibiotics. In the present study, the intestinal region of red snapper was taken and various bacterial strains were isolated which was further subjected to find the mutant strain against the wide spectrum antibiotic. This study reveals that a total of 30 strains were isolated from red snapper, among which five strains showed resistance against antibiotics at low concentration. Further, when the concentrations were increased to 1000μg/ml only one strain (SMP4) was found to be resistant against the antibiotic. This strain was employed to morphological and biochemical characterization study, which reveals that the strain maybe E. coli. Bacteriocins were produced from Lactobacillus species to inhibit the isolated strain. The agar well diffusion method was employed to study the inhibition effect of bacteriocin and the zone of inhibition was found to be 34mm. Thus, bacteriocin can be used as a preservative for the commercially sold fishes against contamination by pathogens, which are resistant to antibiotics.

Keywords: Bacteriocins, red snapper, Lutjanus campechanus, antibiotics.