Culture alternative medium for the growth of extreme halophilic bacteria in fish products

Halotolerant or halophilic (Archaeabacteria) microorganisms can be found in salted and ripening fish products that are not affected by salt. They can be moderate or extremely halophilic bacteria. The extremely halophilic bacteria require between 15-30% of NaCl for growth. The extremely halophilic archaeobacteria may be selectively isolated in different media. The aim of this work was to determine the effectiveness of the Salt-Agar-Milk medium, a medium modified in our laboratory through the addition of MgSO4 and KCl - named SAMm, and its effect on the bacterial growth by means of comparison with other media, with and without milk, determining time of incubation and counting. Two samples of salted fish from local fish salting factories and two laboratory strains were used. The factory samples were matured anchovy and anchovy fillets in oil, and the laboratory strains were: Haloarcula spp. (proteolytic) and Halococcus spp. (non-proteolytic). The following media were alternatively used for the isolation of extremely halophilic bacteria: IRAM; Formulation of Gibbons and collaborators, Cod Milk agar, and SAMm. IRAM and Gibbons were also used enriched with milk. In the SAMm medium, there were obtained count values similar or higher than the ones of the traditional media; besides the simplicity of its elaboration, the possibility to obtain positive results two or three days earlier also added to its benefit. Consequently, it can be considered an alternative to the media traditionally used for the studied halophilic bacteria.

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Main Authors: Yeannes,María Isabel, Ameztoy,Irene Mabel, Ramirez,Elida Elvia, Felix,Mónica María
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300002
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spelling oai:scielo:S0101-206120110003000022011-10-21Culture alternative medium for the growth of extreme halophilic bacteria in fish productsYeannes,María IsabelAmeztoy,Irene MabelRamirez,Elida ElviaFelix,Mónica María Archaeobacteria culture media food salted products Halotolerant or halophilic (Archaeabacteria) microorganisms can be found in salted and ripening fish products that are not affected by salt. They can be moderate or extremely halophilic bacteria. The extremely halophilic bacteria require between 15-30% of NaCl for growth. The extremely halophilic archaeobacteria may be selectively isolated in different media. The aim of this work was to determine the effectiveness of the Salt-Agar-Milk medium, a medium modified in our laboratory through the addition of MgSO4 and KCl - named SAMm, and its effect on the bacterial growth by means of comparison with other media, with and without milk, determining time of incubation and counting. Two samples of salted fish from local fish salting factories and two laboratory strains were used. The factory samples were matured anchovy and anchovy fillets in oil, and the laboratory strains were: Haloarcula spp. (proteolytic) and Halococcus spp. (non-proteolytic). The following media were alternatively used for the isolation of extremely halophilic bacteria: IRAM; Formulation of Gibbons and collaborators, Cod Milk agar, and SAMm. IRAM and Gibbons were also used enriched with milk. In the SAMm medium, there were obtained count values similar or higher than the ones of the traditional media; besides the simplicity of its elaboration, the possibility to obtain positive results two or three days earlier also added to its benefit. Consequently, it can be considered an alternative to the media traditionally used for the studied halophilic bacteria.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.31 n.3 20112011-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300002en10.1590/S0101-20612011000300002
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Yeannes,María Isabel
Ameztoy,Irene Mabel
Ramirez,Elida Elvia
Felix,Mónica María
spellingShingle Yeannes,María Isabel
Ameztoy,Irene Mabel
Ramirez,Elida Elvia
Felix,Mónica María
Culture alternative medium for the growth of extreme halophilic bacteria in fish products
author_facet Yeannes,María Isabel
Ameztoy,Irene Mabel
Ramirez,Elida Elvia
Felix,Mónica María
author_sort Yeannes,María Isabel
title Culture alternative medium for the growth of extreme halophilic bacteria in fish products
title_short Culture alternative medium for the growth of extreme halophilic bacteria in fish products
title_full Culture alternative medium for the growth of extreme halophilic bacteria in fish products
title_fullStr Culture alternative medium for the growth of extreme halophilic bacteria in fish products
title_full_unstemmed Culture alternative medium for the growth of extreme halophilic bacteria in fish products
title_sort culture alternative medium for the growth of extreme halophilic bacteria in fish products
description Halotolerant or halophilic (Archaeabacteria) microorganisms can be found in salted and ripening fish products that are not affected by salt. They can be moderate or extremely halophilic bacteria. The extremely halophilic bacteria require between 15-30% of NaCl for growth. The extremely halophilic archaeobacteria may be selectively isolated in different media. The aim of this work was to determine the effectiveness of the Salt-Agar-Milk medium, a medium modified in our laboratory through the addition of MgSO4 and KCl - named SAMm, and its effect on the bacterial growth by means of comparison with other media, with and without milk, determining time of incubation and counting. Two samples of salted fish from local fish salting factories and two laboratory strains were used. The factory samples were matured anchovy and anchovy fillets in oil, and the laboratory strains were: Haloarcula spp. (proteolytic) and Halococcus spp. (non-proteolytic). The following media were alternatively used for the isolation of extremely halophilic bacteria: IRAM; Formulation of Gibbons and collaborators, Cod Milk agar, and SAMm. IRAM and Gibbons were also used enriched with milk. In the SAMm medium, there were obtained count values similar or higher than the ones of the traditional media; besides the simplicity of its elaboration, the possibility to obtain positive results two or three days earlier also added to its benefit. Consequently, it can be considered an alternative to the media traditionally used for the studied halophilic bacteria.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300002
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