In this study, bacterial load of Hilsha (Tenualosa ilisha) collected from different catching points, open market and department shop was determined. Samples collected from catching points contained considerably more bacteria than those collected from open market or department shop. This result indicated that fish traders might use some preservatives that reduced the bacterial load. Besides, fish from department shop contained more bacteria than fishes from open market. The possible reason for this variation might be due to fact that the unsold fishes were kept longer times in the department shops. Among the different parts of fish body, maximum number of bacteria was found in scale and skin followed by gill, gut and muscle. High number of coliform bacteria was also found in the samples tested. Proper handling and precautions is important for maintaining the quality of Hilsha.Keywords: Bacterial load, Hilsha (Tenualosa ilisha), Coliform, Faecal coliformDOI: http://dx.doi.org/10.3329/bjm.v24i2.1265
Background: Microorganisms are the most important sources of enzymes because of their stability and reduced price in production. The enzyme, amylase has a wide spectrum of application in biotechnology including food, fermentation, textile and laundry, paper and pulp industries. As the use of amylase is increased, it is necessary to search for a new source to produce amylase with better productivity in continuous practice. Method: In our present investigation, amylase producing bacteria were screened by starch hydrolysis test as bacteria are more potent in amylase production than other microorganisms. The bacteria were identified by Bergey's manual of systematic bacteriology. Enzyme assay and optimization of enzyme activity were performed by the 3,5-dinitrosalicylic acid method. Results: A total of eight bacterial isolates were identified with starch degrading capabilities and they were presumptively placed in the genus, Bacillus due to their characteristic features. All the isolates have potential for amylase activity. At any temperature (25˚C, 35˚C, 45˚C, 50˚C and 55˚C), pH (6, 7, 8) and starch concentrations (0.5%, 1% and 1.5%), the highest amylase activity was observed by isolate 1A followed by isolate 2C, 1B, 3A, 4B, 3B, 4A, and 4C. Optimum conditions for the highest amylase activity in our laboratory for isolate 1A was 35˚C (4.105 U/ml), pH 6 (3.343 U/ml) and 1.5% starch concentration (4.381 U/ml). Conclusion: Our study reveals that the isolates, collected from garden soil, are good amylase producers and they could be exploited in different industries in optimized conditions.
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