Culture alternative medium for the growth of extreme halophilic bacteria in fish products
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Halotolerant or halophilic (Archaeabacteria) microorganisms can be found in salted and ripening fish products that are not affected by salt.They can be moderate or extremely halophilic bacteria. The extremely halophilic bacteria require between 15-30% of NaCl for growth. Theextremely halophilic archaeobacteria may be selectively isolated in different media. The aim of this work was to determine the effectivenessof the Salt-Agar-Milk medium, a medium modified in our laboratory through the addition of MgSO4 and KCl - named SAMm, and its effecton the bacterial growth by means of comparison with other media, with and without milk, determining time of incubation and counting.Two samples of salted fish from local fish salting factories and two laboratory strains were used. The factory samples were matured anchovyand anchovy fillets in oil, and the laboratory strains were: Haloarcula spp. (proteolytic) and Halococcus spp. (non-proteolytic). The followingmedia were alternatively used for the isolation of extremely halophilic bacteria: IRAM; Formulation of Gibbons and collaborators, Cod Milkagar, and SAMm. IRAM and Gibbons were also used enriched with milk. In the SAMm medium, there were obtained count values similaror higher than the ones of the traditional media; besides the simplicity of its elaboration, the possibility to obtain positive results two orthree days earlier also added to its benefit. Consequently, it can be considered an alternative to the media traditionally used for the studiedhalophilic bacteria.
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