Isolation and characterization of bacteria from fruits and vegetables in the market

1. Isolation and characterization of bacteria
from fruits and vegetables

2. Fruits are one of the most important and natural foods which has a lot of strong health
benefits.
 The majority of microorganisms associated with raw vegetables are gram-negative
organisms that tend to dominate the bacterial population.
 Antibiotic sensitivity testing –
 A laboratory test that determines how effective antibiotic therapy is against bacterial
infections.
 : Antibiotics have been used in some agricultural settings to prevent or treat bacterial
infections in plants and to promote growth.
Introduction

3. Objective
 Isolation & characterization of bacteria from fruits &
vegetables
 Biochemical analysis
 Carbohydrate test
 Urease test

4. • Sampling –
Wash with 70 % ethanol
Dip in hgcl2 for 1 hour
Wash with distilled water 3 times
Cut in fine pieces & crush
Mix in the test tube
Serial dilution
100 microliter spread on agar medium
Incubate 35- 37 c for 24 hour

5. Materials & methods
Phenotypic analysis –
Isolation & characterization of bacterial isolates
Colony morphology
Gram staining
Negative staining
Biochemical analysis –
Carbohydrate test
Urease test
 MDR method

6. Result
Fig
(1) –sample collection from two different farm
Fig (2)-Gram staining Fig (3)-urease &MR-VP TEST

7. Fig(4)- spreading plate
Fig(5)-{ glucose fermentation } [ Lactose fermentation ]

8. s.no Isolate fermentation test Biochemical test
Glucose Lactose MR VP Urease
1 Cucumber 1S-1 positive Negative negative negative Negative
2 Cucumber 1S-2 positive Negative negative positive Negative
3 Cucumber 1S-3 positive Positive positive positive Negative
4 Cucumber 1S-4 positive Negative positive positive Positive
5 Cucumber 2S-1 positive Negative negative positive Negative
6 Cucumber 2S-2 positive Negative negative negative Negative
7 Cucumber 2S-3 positive Negative negative positive Negative
8 Cucumber 2S-4 positive Negative positive positive Negative
9 Banana 3S-1 positive Negative negative negative Negative
10 Banana3S-2 positive Positive negative positive Positive
11 Banana 3S-3 positive Positive positive negative Negative
12 Banana 3S-4 positive Positive negative negative Negative
13 Banana 3S-5 positive Positive negative positive Positive
Ridge gourd 4S-4
22 28 28 12 17 18 14 23 27 22 31 22
Ridge gourd 5S-1
23 27 26 18 23 12 24 24 27 25 28 15
Ridge gourd 5S-2
18 19 29 25 15 23 26 20 28 26 22 26
Ridge gourd 5S-3
20 23 32 24 12 12 34 32 21 29 26 32
Ridge gourd 5S-4
22 22 18 19 18 23 18 25 29 18 23 21

9. Discussion & conclusion
• The present study we were find 21 bacterial 4
were Gram positive and 17 were Gram
negative isolates. Observed the reaction that
developed in the fermented media by
comparing with inoculated tubes (control) i.e,
change in colour (due to production of acid
and gas) and recorded findings results were
glucose fermenting all bacteria and 6 isolates
were Lactose fermenting bacteria.

10. Thank You