ISOLATION OF MICROORGANISMS FROM FISH FEEDS

ABSTRACT

Two common fish Feeds; the locally made fish feed and foreign fish feed (coppens) were diluted serially and cultured under laboratory conditions for bacteria and fungi growth. The sub-culture and pure cultures of the samples was obtained after which bacteria isolates was characterized and identified. Determination of Bacterial count was carried out using spread plate count. The result show that bacteria counts from local fish feed was higher than the foreign fish feed and likewise the fungal count. The isolated and identified bacteria include Escherichia coli, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aureginosa. Sensitivity test revealed that the gentamycin (antibiotic) had the highest zone of inhibition 18.0 on S.aureus. Out of the 12 samples that was cultured and examined, E. coli and S. aureus was found mostly in both and very few in Enterococcus faecalis and Pseudomonas aureginosa. 3 fungi found include Aspergillus, Fusarium, and Rhizopus. This result shows that fish feeds sold in Umuahia have a higher range organisms, this may be as a result of the storage conditions especially unhygienic handling during storage. Long duration of storage should be discouraged and improved storage conditions to prevent fish feed contamination by microorganisms should be recommended.

TABLE OF CONTENTS

Title Page        -           -           -           -           -           -           -           -            -           -           i

Certification   -           -           -           -           -           -           -           -            -           -           ii

Dedication      -           -           -           -           -           -           -           -            -           -           iii

Acknowledgment       -           -           -           -           -           -           -            -           -           iv

Table of Contents       -           -           -           -           -           -           -            -           -           v

List of Tables  -           -           -           -           -           -           -           -            -           -           vii

Abstract          -           -           -           -           -           -           -           -            -           -           viii

CHAPTER ONE:     

1.         Introduction    -           -           -           -           -           -           -            -           -           1

1.2       Aims and Objectives -           -           -           -           -           -            -           -           3

1.3       Literature Review       -           -           -           -           -           -            -           -           3

1.3.1    Possible Pathogens Associated with Fish Feeds        -           -            -           -           5

1.4       Types of Fish Feeds    -           -           -           -           -           -            -           -           6

1.4.1    Presentation of Fish Feed.      -           -           -           -           -            -           -           7

1.4.2    Farm Made Feeds       -           -           -           -           -           -            -           -           7

1.4.3    Nutritional Importance of Fish -         -           -           -           -            -           -           8

CHAPTER TWO

2.0       MATERIALS AND METHODS -      -       -        -           -           -          -             9

2.1       Collection of Samples -           -           -           -           -           -            -           -           9

2.2       Isolation and Identification    -           -           -           -           -            -           -           9

2.3       Preparation of Media -           -           -           -           -           -            -           -           10

2.4       Gram Staining            -           -           -           -           -           -            -           -           11

2.5       Biochemical Test-      -           -           -           -           -           -            -           -           12

2.5.1    Coagulase Test           -           -           -           -           -           -            -           -           12

2.5.2    Sugar Fermentation    -           -           -           -           -           -            -           -           12

2.5.3    Oxidase Test   -           -           -           -           -           -           -            -           -           13

2.5.4    Indole Test      -           -           -           -           -           -           -            -           -           13

2.5.5    Sensitivity Test           -           -           -           -           -           -            -           -           13

CHAPTER THREE

3.1       Results -           -           -           -           -           -           -           -            -           -           14      

CHAPTER FOUR

4.1.      Discussion       -           -           -           -           -           -           -            -           -           22       

4.2.      Conclusion and Recommendation      -           -           -           -            -           -           24   

References      -           -           -           -           -           -           -            -           -           25

LIST OF TABLES

TABLES                                          TITLE                              PAGES

1:         Characterization and identification of bacterial isolates from the samples -   -     16

2:         Morphological identification of fungal isolates on foreign and local samples- -           17

3:         Total viable bacterial count in foreign and local samples.  -  -   - -   -   -   -   -          18

4:         Total viable fungal count in foreign and local samples.-  -  -  -  -  -  -  -  -  -  -  -      19

5:         Percentage occurrence of bacterial isolates in foreign sample. -  - -   - - -   - -           20

6:         Percentage occurrence of bacterial isolates in local sample. -  - - -  -   -   -  -  -       21

7:         Percentage occurrence of fungal isolates in foreign samples -  -  -  -  -  -  -  -  -      22

8:         Percentage occurrence of fungal isolates in local samples.-  -  -  -  -  -  -  -  -  -      23

9:         Antibiotics susceptibility pattern. - -  -   -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -  -      24

CHAPTER ONE

1.1         INTRODUCTION

Fish is one of the main food constituents in our diet as it includes essential fatty acids, amino acids and some of the principal vitamins and minerals in sufficient amounts for healthy living (Borgstrom, 1961). Protein, fat and water content of fish is important to consumers, scientists

considerations regarding processing (Murray and Burt, 2001). When fish is removed from its natural environment to an artificial one, enough food must be supplied in order to enable them grow. Artificial diet may be either complete or supplemental. Complete diet supply with ingredients (protein, carbohydrates, fats, vitamins and minerals) as listed above. Supplementary diet do not contain a full complement of nutrients needed but are used to help fortify the naturally available diets. Riche and Garling (2003) reported that fish reared in intensive tank systems requires all nutrients in a complete pelleted diet since natural food is limited and fish cannot forage freshly for natural foods. This has the advantage of high quality and consistency of diet.

Fish feeds are constantly in Constance with environmental organisms and become readily colonized by various microbial species. According to FAO (1987), environmental factors during storage predispose the fish feed to microbial spoilage. The presence of bacteria in feeds causes their decomposition and subsequently, fish diseases Bacteria such as Salmonella, E. coli and other bacteria strains have been reported to contaminate fish feeds. (zmyslowska and lewandowska, 1999, Ceceron et al, 2008, Kaarine, 2010). Fungal contamination of fish feed has been reported to result in aflatoxin (Ashley, 1970). Aflatoxins are chemical produced by fungi like Asperigillus flaws and A. Parasiticus commonly known as mold (Russso and Yanong, 2006).

Microorganism present in the fish feeds may cause its decomposition or cause fish disease. Hence, microbiological quality of the feeds is of considerable importance. Microorganism present in the feeds may be characterized by different survival depending on the chemical composition of the feed and storage conditions. Consequently, microbiological quality according to the existing standards.

There are various types of prepared fish feed according to Skovgaard, N. (1970). Fish feed is plant or animal material intended for consumption by pet fish kept in aquariums or ponds.

Some fish feeds are in pellet forms, some of which sink rapidly are often used for larger fish or bottom feeding species, such as catfish etc. and some fish feeds also contain additives such as sex hormones in beta carotene to artificially enhance the colt of ornamental fish.

Fish feeds are from different sources such as fish meal (protein sources) have two basic types

(a)   Those produced from fishery wastes associated with the processing of fish for human consumption such as salmon and tuna. Soya bean meal is a high protein source for fish and has become a substitute or traditionally used marine animal’s meals. Whole wheat (carbohydrate) is not the best source of energy in fish but is an excellent source of roughage for fish such as gold fish and koi. It’s also a natural source for vitamin E which promotes growth and enhances coloration.

Protein mainly represents the major components of fish feeds. It is a source of energy for the fish, but also a medium for microorganisms, especially proteolytic bacteria and ammonifiers. Good quality of the products used and proper hygiene of the technological processes decrease the risk of microbiological contamination of fish feeds.

Storage conditions, especially temperature and humidity, represent another important factor affecting microbiological quality of feeds. Improper storage temperature may prolong survival of the microorganisms present in the feed (Dalgard et al., 2006) or even enhances their multiplication and production of toxic substances.

Therefore, microbiological analysis should be used in classifying a feed as suitable for use; its results should not exceed the respective standard.

1.2       AIMS AND OBJECTIVES

1. Aims and objectives of this project are to assess the microbiological quality of fish feeds or isolate microorganism from fish feed sold in Umuahia.

2. To improve the storage condition and handling processing of the feeds in order to prevent contamination of either pathogens or microbial flora from contaminating the fish feeds. 

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