Identification of cultivable bacterial strains present in Scomber japonicus peruanus salted using a fragment of the 16S rRNA gene
DOI:
https://doi.org/10.30972/vet.3215638Keywords:
Scomber japonicus, salted fish, genomics, bacteria, 16S ARNr geneAbstract
Salting fish is an ancient and economical form of preservation that is still used in developing countries such as Peru. In the Tumbes region, it is common the commercialization of mackerel (Scomber japonicus peruanus) salted by hand, so its microbiological safety is not guaranteed. The investigation aimed to identify, by sequencing a fragment of the 16S rRNA gene, the cultivable bacteria present in salted mackerel marketed in Tumbes. From mackerel muscle tissue, bacterial strains were isolated in TSA medium supplemented with 15% NaCl, from which fragments of the 16S rRNA gene were obtained and sequenced to identify the species to which they belonged through a search in Genbank. Additionally, the moisture and NaCl content of the salted mackerel muscle were analyzed. As a result, typical strains of salted products were identified such as Staphylococcus sp, Halomonas sp, Staphylococcus equorum, Salinivibrio sp, Staphylococcus nepalensis, and Salinivibrio sp. However, in 70% of mackerels analyzed, there were inadequate humidity levels, as well as low levels of NaCl that indicated an inadequate salting and consequently a product of poor conservationDownloads
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