Studies of microbial abundances in mangrove habitat along the Karachi coast

Three species of bacteria, 8 species of fungi and 3 species of VAM-fungi were isolated from the soil substrata supporting Avicennia marina which comprises the majority of mangrove vegetation along the Karachi coast. The species abundances for fungi and bacteria were greater at one site (Sandspit) supporting healthy mangrove growth with soil pH 7.8, EC 16.2mmhos/cm², TSS 2.57% and available phosphorus 0.008% than at the other site (Korangi creek) with stunted growth of mangrove where the soil samples showed pH 7.9, EC 18.8mmhos/cm², TSS 1.45% and available phosphorus 0.001%. Symbiotic association by vasicular-arbuscular mycorrhizal (VAM) fungi in the roots of mangrove plants was also observed on a small scale at Korangi creek where the substratum was undergoing microbial degradation.

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

Studies on the possible sources of microbial contaminations of processed fishery products

An attempt has been made in the present study to estimate and describe in detail the nature and extent of contamination of processed fishery products. In large scale prawn processing when the preprocess preparation is elaborate, the industry in India has found it advantageous to establish the primary processing centers away from the processing factories. The data collected have clearly indicated that if such processing centers are not properly organized there is a possibility of greater contamination of the products at this stage. The data collected during the course of this investigation have given the basis for the measures to be taken for the maintenance of bacterial quality of prawn during different stages of processing.