Antimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East India

Abstract

-, and are traditional fermented fish products produced by the Manipuri people living in the North-Eastern part of India. The present study was designed with the aim to isolate, identify and characterize the microorganisms present in these fermented foods. Bacterial pure cultures were isolated using serially diluted samples and were further identified by conventional biochemical tests and Sanger sequencing of 16s rRNA gene. Results show that the number of bacterial count in Nutrient agar and Starch casein agar was 14-20 and 10-16 CFU/g, respectively. A total of 46 morphologically different bacterial strains were identified and assigned under the phylum Firmicutes. Identified bacterial strains belonged to the genus and and majority of the isolates were and Bacterial isolate HNS60 isolated from and identified as was shown to possess high antimicrobial activity against , and . Most of the identified bacteria were shown to possess DPPH radical scavenging as well as phosphatase, amylase, protease and cellulose activities. The isolate HNS60 contain high antimicrobial, enzymatic and probiotics activity which might responsible for the possible health benefits of the fermented foods.-, and thus can be further exploited as a potential source of probiotics and natural antioxidants.

Physicochemical quality assessment of salt-free fermented fish products of Sylhet region, Bangladesh

“…Higher DPPH radical scavenging activity reveals the high contents of antioxidants in the fermented fish products. These results are supported with the reports made by some others researchers [5,13]. It is well recognized that the bioactive agents from our diet can inhibit the effects caused by oxidative stress [17].…”

“…Indigenous people in this region use native fermented fish products to provide the basic components of their diet, with various features of nutrition, flavor, palatability and texture [2]. Enhanced flavor, digestibility and therapeutic value have been reported in fermented fish products with improved nutritional and functional properties [3][4][5][6]. Consumption of fermented fishes introduces and balances beneficial bacteria into the digestive tract for higher nutrients absorption of the nutrients by regulating enough digestive enzymes [7].…”

Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China

“…The process of traditional fermentation is generally spontaneous, triggered by microorganisms associated with the raw food materials and the external environment (Misihairabgwi and Cheikhyoussef, 2017). The unique structure of the microbiota in each fermented food described in previous studies has confirmed the microbial activity and medicinal value of fermented food products (Singh et al, 2018). Therefore, this research on the microbial diversity of fermented seafood explores the treasure trove of unique microbial resources in Hainan Province.…”

Probiotics from Fermented Fish

“…has been reported from Utonga-kupsu, Hentak, and Ngari (traditional fermented fish of Manipur, North-East India) alongside Staphylococcus. These have also been reported from other fermented fish products such as Namplaa and Kapi (from Thailand) and have been shown to exhibit amylase, protease, and cellulase activities that can improve the quantity, availability, and digestibility of dietary nutrients in the body in addition to other probiotic effects [65,83]. S. simulans PMRS35 isolated from budu, a traditional Thai salt-fermented fish-based product, possessed high lipase and protease activities and a vast array of desirable probiotic characteristics [70].…”