produce proteolytic/lipolytic enzymes which, if identified, can be used for further applications like lipid hydrolysis and for producing proteinhydrolysates sector.
ince fish is harvested from natural water bodies includingfarms, it harbors a number of microorganisms found in the environment fromwhere it is caught. These native microorganisms may include fish spoilage bacteria as well as pathogens. In addition to these inherent microorganisms,the fish can be contaminated with other microorganisms during handling,transportation and processing, right from the point of catch to the end product.These microorganisms can be hazardous to the health of the consumer. Themost important pathogens which gain entry into fish during handling,transportation, and processing are
Salmonella, Vibrio cholera, Staphyloccousaureus,
. In the addition,
Entropathogenic Escherichia coli (EREC), Clostridium perfringes
s mayalso gain entry into fish.Bacillus species are aerobic, sporulating, rod-shaped bacteriathat are ubiquitous in nature. Bacillus species are used in many medical, pharmaceutical, agricultural, and industrial processes that take advantage of their wide range of physiologic characteristics and their ability to produce ahost of enzymes, antibiotics, and other metabolites. Early in 1977,Priest et al.,it was, reported that the gram-positive, spore forming bacterium Bacillussubtilis produces and secretes proteases, esterases, and other kinds of exoenzymes at the end of the exponential phase of growth. Bacitracin and polymyxin are two well-known antibiotics obtained from Bacillus species.Several species are used as standards in medical and pharmaceutical assays.Certain Bacillus species are important in the natural or artificial degradation