Isolation and Characterization of Microorganisms from Some Spoiled Yellow Goat Fish (Sulphureus cuvier L.)

The street foods play an important socio-economic role in meeting food and nutritional requirements of city consumers at affordable prices. This present study was designed to evaluate the detailed microbial status including food borne pathogen and spoilage bacteria. In the present investigation, yellow goat fishes were taken with regard to their microbial population in the isolates. The total heterotrophic bacterial load ranged from 155×10 to 140×10 CFU/ml of sample and it was found to be the maximum of 155×10 CFU/ml in Yellow 44 4 goat fish (Sulphureus cuvier). The bacterial isolates were identified by Microscopic examination, Platting on Culture medium and Biochemical tests. The identified bacterial isolates were Escherichia coli, Vibrio cholerae, Staphylococcus aureus, Salmonella typhi and Pseudomonas fluorescens. The bacterial isolates were subjected to quantitative estimation of pH and temperature. The optical density at 580 nm of five fish spoilage bacteria was increased in the temperature levels from 0°C to 35°C and more weight was recorded in 30°C. Thus, the present preliminary study showed the variation in the microflora of fish species and the microbes from marine environment.