Identificación de cepas bacterianas cultivables presentes en peces (caballas) utilizando un fragmento del gen 16S ARNr

Salting fish is an ancient and economical form of preservation that is still used in developing countries such as Perú. In the Tumbes región, it is common the commercialization of mackerel (Scomber japonicus peruanus) salted by hand, so its microbiological safety is not guaranteed. The investigation aimed to identify, by se- quencing a fragment of the 16S rRNA gene, the cultivable bacteria present in salted mackerel marketed in Tumbes. From mackerel muscle tissue, bacterial strains were isolated in TSA médium supplemented with 15% NaCl, from which fragments of the 16S rRNA gene were obtained and sequenced to identify the species to which they belonged through a search in Genbank. Additionally, the moisture and NaCl contení of the salted mackerel muscle were analyzed. As a result, typical strains of salted producís were identified such as Staphylococcus sp, Halomonas sp, Staphylococcus equorum, Salinivibrio sp, Staphylococcus nepalensis, and Salinivibrio sp. However, in 70% of mackerels analyzed, there were inadequate humidity levels, as well as low levels of NaCl that indicated an inadequate salting and consequently a product of poor conservation.