Isolation and Identification of Pathogenic Bacteria from Baime Fish (Mystus armatus) and Evaluation of Antibiotic Susceptibility

doi:10.34104/ejmhs.021.01360146

Abstract

Aquaculture products (fish) can harbor pathogenic bacteria which are part of the natural micro-flora of the environment. The current study was carried out for the extraction and identification of fish pathogenic microbes from Baime fish (Mystus armatus). Diseased fresh-water fishes were collected from different water bodies and fish landing centers of two study areas, namely the City area, Jhenaidah region. Bacteria are one of the important causative agents of fish diseases in both wild and cultured fish and are responsible for serious economic losses. Pathogenic bacteria strain was isolated from the infected area of Baime (M. armatus) fish skin. After isolation, isolates were finally identified by their desired morphological, characteristics, and biochemical test. They were gram-negative, rod-shaped bacteria that showed positive reaction for catalase, able to ferment glucose and one is citrate negative and another is citrate positive. After being persuaded above-mentioned test isolates were identified as genus Aeromonas and Pseudomonas. The ulcer type disease of M. armatus, the isolate was tested against several antibiotics’ treatment. Pseudomonas strains isolated from M. armatus is susceptible to penicillin G (10 μg), amoxicillin (10 μg), erythromycin (15 μg), Tetracycline (30 μg), Kanamycin (30 μg), moderately susceptible to Co-trimoxazole (25 μg), and Resistance to ceftazidime (10 μg). Aeromonas strains isolated from M. armatus is susceptible to amoxicillin (10 μg), erythromycin (15 μg), Tetracycline (30 μg), moderately susceptible to ceftazidime (10 μg), and Resistance to Co-trimoxazole (25 μg), penicillin G (10 μg), Kanamycin (30 μg). The results of the present study constitute an advance in the available diagnostic and bacterial pathogens in fish farms.

Highlights

Fish is a vital source of food for people and contributes about 60% of the world's supply of protein
Culture of bacterial isolates Two different bacterial isolates were culture. These bacterial isolates were isolated from different ponds from Jhenaidah region in Bangladesh
Characteristics of isolated bacterial strains Two different bacterial colonies were inoculated on MRS agar plates and were allowed to incubate at 37°C for 24 hours in anaerobic jar

Summary

Introduction

Fish is a vital source of food for people and contributes about 60% of the world's supply of protein. Fish muscle contains almost all the essential nutrients required for human health. Quantity lipids (0.2-65%), ash (0.4-2%), vitamins (both fat and water soluble), and considerable amount of carbohydrates, and non-protein nitrogenous compounds (free amino acids, nucleotides, peptides, etc.). Fish is considered as one of the most delicious and an essential food wise, water is the major constituent of fish which varies over the world. First consideration is the sources of between 60-90%. Major portion of protein comes from animal

Methods

Results

Discussion

Conclusion