Isolation and characterization of predominant bacteria, staphylococcus piscifermentans associated with traditional fermented fish products of Northeast India

Traditional fermented fish products are known for their rich probiotic values. In the present study, an effort was made to isolate and characterize the indigenous predominant LAB strain from commercially important four fermented fish products (Shidal, Lonailish, Ngari and Hentak) consumed in north-eastern regions of India, and further characterized their probiotic properties. A total 10 isolates were identified as Staphylococcus piscifermentans on the basis of biochemical and molecular characterization. These isolates were screened from MRS agar plate with typical yellowish colony and found positive to Gram stain and catalase whereas negative to cogulase. T