Isolation, Identification and Molecular Characterization of Serratia Marcescens Strain Nmrl65 an Opportunistic Human Pathogen From the Spoiled Coconut

Abstract

Microbes are the common cause of food spoilage and are widely distributed in the environment. Fruits and vegetables provide ideal nutrient conditions for the survival and growth of many types of bacteria. Bacteria responsible for food spoilage produce extracellular hydrolytic enzymes which bring about the deterioration of the food products. Coconut flesh is highly nutritious and rich in saturated fat, sugar and potassium that have wide range of health benefits. Fresh coconut flesh is often spoiled by red pigment producing bacterium Serratia. The present study was therefore undertaken and a red pigment producing opportunistic human pathogen Serratia marcescens strain NMRL 65 from spoiled coconut was isolated, identified and characterized for specific genes. Also its ability to produce multiple hydrolytic extracellular enzymes like chitinase, lipase and protease was investigated and reported.

Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range

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Coconut cream emulsion extracted from mature fruits of Cocos nucifera L. is considered a complex multicomponent fluid, typically composed of fat, protein, carbohydrate, and minerals. Due to this, it is a vibrant medium that can support the growth of all common spoilage microorganisms (Rajamani et al, 2020). There is a confusion among the literature, industry, and consumers regarding the coconut milk and its cream terms.

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