Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3°C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g )1 , in CP, VP and CCC packs; and 3 log cfug )1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g )1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g )1 . Total bacilli were detected in CP and VP at 3 log cfu g )1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g )1 . Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g )1 level on the final day.

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The marine environment has proved to be a promising source of antioxidant compounds as several novel molecules that are derived from sponges, sea weed and marine microbes exhibit good antioxidant properties. Though the secondary metabolites of T. anhelans are being explored world wide, studies related with antioxidant property of its associated bacteria are very limited. In the present study, several Bacillus sp. with just 97 % similarity with its closest match in Gen Bank were isolated, and found to show free radical scavenging activity. The antioxidant activity was stable at alkaline pH and the GC-MS spectra showed the presence of several anti-oxidant compounds in the ethyl acetate extract of the bacterial cultures. To the best of our knowledge the present study is first of its kind to report about bacteria associated with the T. anhelans with antioxidant activity.

Objective: The aim of this paper is to assessment on antimicrobial properties of surfactin from Bacillus subtilis on protoplasts and spheroplasts of pathogenic bacteria.Methods: Bacillus sp were isolated from the polluted soil samples and these isolates were screened for biosurfactin activity using haemolytic activity. The biosurfactant was also studied for their antibiotic activity and the minimum inhibitory concentration was determined by testing the effect of surfactin on the pathogenic microorganisms. The lytic activity of surfactant was also tested on the protoplasts and spheroplasts of the pathogens.Results: The formation of a clear zone around the colonies and the lysis of erythrocytes shows the antimicrobial and lytic activity of biosurfactants.Conclusion: The results of the current study reveal that surfactin from B. subtilis possesses significant antimicrobial and lytic activity.