ISOLATION AND IDENTIFICATION OF NEW HALOTOLERANT BACTERIAL STRAINS FROM SALTY FOOD

Abstract

This study aimed to isolate a halotolerant bacterial strain, four samples were collected from four sources (salty food) during February 2023. four bacterial isolates were obtained using Modified Nutrient Agar (MNA) by raising the concentration of sodium chloride to 5% as a medium for isolation. Bacterial isolates were initially diagnosed based on culture and morphological characteristics. The obtained isolates showed varying sensitivity to five types of antibiotics, including ampicillin, azithromycin, amoxicillin, cefexin, and gentamycin. The isolates also showed varying ability to grow in a temperature range from 10 to 50 ℃. The results indicated that the isolates were able to grow differently in different concentrations of sodium chloride, which included (5, 10, 15, 20, 25 and 30%), two isolates showed their ability to grow at a concentration of 30% of sodium chloride. These two isolates were subjected to molecular diagnosis based on the sequences of the 16s rRNA gene, and the result showed that they are two new, previously undiagnosed strains that were registered at the National Center for Biotechnology Information (NCBI), which are Oceanobacillus sp. strain Elham A and Oceanobacillus sp.strain Thana.