Isolation and characterization of the newindigenous Staphylococcus sp. DBOCP06 as a probiotic bacterium from traditionally fermented fish and meat products of Assam state

Traditionally fermented fish and meat products are known for their probiotic values. An approach was made for the very first time to isolate and characterize novel indigenous probiotic bacterial strains from traditionally fermented fish and meat products of Assam, India, which is known as the biodiversity hotspot of the country with largely unexplored economically important microorganisms. The most potent probiotic isolate was identified as Staphylococcus sp. DBOCP6 (GenBank accession no. KR706310) on the basis of 16S rDNA sequencing technique. The new isolate was found to be non-hemolytic and nonpathogenic on the basis of its susceptibility against broad and narrow spectrum antibiotics. It shows antagonistic effect against E. coli MTCC 40. Its viability in presence of lysozyme, bile salt (4%), and a pH range of 1–10 signifies its ability to survive throughout the gastrointestinal tract. It also shows significant value of hydrophobicity (33.1%) along with a higher value of auto-aggregation (71.43%) indicates its ability to adhere to the intestinal wall on the basis of its cell surface traits. The high thermal death point of the isolate (100 °C) indicates its suitability for further commercial exploitation. Based on the above observations, it could be concluded that the novel Staphylococcus sp. strain DBOCP6 can serve as a potential probiotic candidate for industrial exploitation.