Isolation and identification of Bacteria from Spoiled fishes collected from the fish vendors of visakhapatnam harbour, North Andhra Pradesh

Deva S.R.S. Prakash; B Preethi Chandrakala

doi:10.63363/aijfr.2025.v06i04.1167

Isolation and identification of Bacteria from Spoiled fishes collected from the fish vendors of visakhapatnam harbour, North Andhra Pradesh

Author(s)	Dr. Deva S.R.S. Prakash, Ms. B Preethi Chandrakala
Country	India
Abstract	Fish are classified as any of the cold-blooded aquatic vertebrates of the super class Pisces typically Showing gills, fins and a streamline body. In addition, ‘fish’ also refers to the flesh of such animals used as food. This super class of vertebrates includes all the bony and cartilaginous finfish, and excludes Molluscs and Crustacea. We most often like to consume sea food, and in this sea food fishes Play an important role and are important part of the daily diet for human being. Sometimes we find spoiled Fish, the spoilage is due to different types of bacteria that grow on the slime Of fish. An attempt was made to isolate and identify different types of genera in bacteria that at spoil the fish. The most commonly found genera include pseudomonas, Photobacterium. To identify and isolate this type of Bacteria, Samples were collected from Vishakhapatnam harbour from ten different species of fish. The Isolation and identification were done with the help of streak plate method. Different types of bacteria were identified which includes staphylococcus aureus, pseudomonas, Klebsiella, proteus species. The Bacteria were isolated based on the gram staining.
Keywords	Isolation and identification, Bacteria, Spoiled fishes Visakhapatnam harbour, North Andhra Pradesh.
Field	Biology > Zoology
Published In	Volume 6, Issue 4, July-August 2025
Published On	2025-08-27
DOI	https://doi.org/10.63363/aijfr.2025.v06i04.1167
Short DOI	https://doi.org/g9zx9n

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Isolation and identification of Bacteria from Spoiled fishes collected from the fish vendors of visakhapatnam harbour, North Andhra Pradesh

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