Lactic acid bacteria in some sea and fresh water fish insulation and investigation of their fermentation abilities

This study was conducted to investigate the fermentation abilities of the lactic acid bacterias (LAB) which are isolated from a number of salt water fish and fresh water fish. For this aim, the isolation was made from the muscle, skin and visceras of two different type of fresh water fish (carp and catfish) and three different type of sea water fish (sea bream, sea bass, grey mullet). A total of 61 isolates of bacteria were detected in the study.) As a result of the API test, 56 isolates were predefined, 5 isolates were not identified.) In the study, 61 strains of Lactobacillus lactis subsp. lactis, Lactobacillus plantarum, Leuconostoc mesenteroides subsp. cremoris and Lactobacillus delbrueckii subsp. is defined as lactis molecular) In addition, from 5 isolates that could not be identified by API test were Lactobacillus brevis, Pediococcus acidilactici, Enterococcus gallinarum and Streptococcus spp. 4 species of them are defined.) .( it was determined that Streptococcus spp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidolacticide and Enterococcus gallinarum species lowered the pH to below 4 after 72 hours. Moreover, in this study it has been firstly shown that the species of Enterococcus gallinarum can be used in production of fermented products. It has been demonstrated that lactic acid bacteria may be suitable starter cultures for the production of fermented fish products. Key Words: Lactic acid bacteria, PCR, Fermentation, Starter culture, Fish silage