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20203
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End date: 2020 × Start date: 2020 × Type: Thesis × Thesis Type: M.F.Sc ×
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    ThesisItemOpen Access
    EVALUATION OF OUTER MEMBRANE PROTEIN K (OMPK) IN PROTECTING LITOPENAEUS VANNAMEI AGAINST VIBRIO HARVEYI INFECTION
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) SAPTAMI. R. JOGALEKAR; M.N.VENUGOPAL
    Outer membrane proteins (OMPs) are present in many prokaryotes and in some organelles of eukaryotic cells. In Gram-negative bacteria, they are considered as the important molecules as they play various roles in bacterial adaptation including pathogenicity of bacterium. As OMPs are present on the outer surface of the bacterial cell and are the first line of contact between the bacterium and its surroundings, they are considered as good vaccine candidates. Studies have showed that vaccines consisting of immunogenic fractions can induce higher protection than inactivated whole-cell bacteria in fish and other vertebrates. Research has shown OMPs extracted from several bacterial fish pathogens viz., Edwardsiella ictaluri, E. tarda, Vibrio vulnificus, Aeromonas salmonicida, and A. hydrophila to be protective antigens in fish. As no study is currently available for the evaluation of the effect of OmpK on shrimp, present work aims to study the immunogenic potential of OmpK, and its suitability as a protective candidate against Vibrio harveyi infection in the shrimp, Litopenaeus vannamei. In the present study, preliminary investigation has been undertaken into existing OmpK sequences in GenBank database engaging bioinformatics tools to understand the suitability of OmpK as a vaccine candidate. Primers were designed for the amplification of OmpK gene of V. harveyi, and the gene was later cloned and expressed using E. coli SG cells. Further, the protein was purified through Ni-NTA affinity chromatography after successful confirmation by SDS-PAGE, and its effectiveness against V. harveyi was evaluated which showed RPS 75 respectively. Our results suggest that OmpK of V. harveyi could be used as a potential protective candidate for L. vannamei against V. harveyi infection.
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    ThesisItemOpen Access
    ISOLATION AND CHARACTERIZATION OF VIBRIO MIMICUS AND VIBRIO (GRIMONTIA) HOLLISAE FROM SEAFOOD
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) PAVANA, V.,; M.N.VENUGOPAL
    healthy diet. Major health risks are involved in the consumption of raw or undercooked seafood that may be naturally contaminatedby foodborne pathogens present in the marine environment. Group of Vibrios are associated with live seafood, asthey are the indigenous microflora of the marine environment. Seafood contaminated withpathogenic Vibrios not only play an important role in the transmission of diseases but also act as areservoir in the marine realms. As the foodborne infections of Vibrio spp. are common in seafood, it is necessary to survey thepresence of toxigenic and non-toxigenic Vibrios from various seafood and their environment. In the present study, 50 different seafood samples were collected from Mangaluru (Dakshina Kannada District), Mulki, Udupi and Kundapura (Udupi District), Bhatkal, Ankola, and Karwar (Uttara Kannada District). A total of 365 isolates were suspected as Vibrios from the collected samples that were plated on different isolation media. Out of 365 suspected isolates, 3 isolates of V. mimicus and 1 isolate of V. hollisae were confirmed phenotypically by performing battery of biochemical tests. These isolates were further confirmed by performing Polymearse Chain Reaction (PCR) using specific primers, in which AraC gene was targeted to V. mimicus (488 bp) and gyrB gene to V. hollisae (363 bp).Phenotypically confirmed V. mimicus showed negative result as they failed to amplify at specific basepair and V. hollisae showed positive result by amplifying at its specific base pair. For further confirmation, 16S rRNA sequence analysis was done by out sourcing for the genotypically confirmed V .hollisae. The BLAST sequence analysis, revealed that V.hollisae strain matches with 91 V. alginolyticus, but 16S rRNA is closely related to Grimontia hollisae sequences present in NCBI gene database. Haemolyitc assay was also performed for the phenotypically confirmed V. mimicus and V. hollisae to test their virulence.V. mimicus showed no haemolysis on blood agar plate while V. hollisae showed a clear zone of haemolysis (β-hemolysis). This present study reveals that the samples collected from the study area did not show the presence of V.mimicus.
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    ThesisItemOpen Access
    DEVELOPMENT OF FISH CRACKERS UTILIZING SNAPPER FILLETED FRAME MEAT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2020) JYOTI GANACHARI; S.SIDDAPPAJI
    Fish represent a valuable source of nutrients of fundamental importance for diversified and healthy diets. Though fish is highly nutritious but lacks in dietary fibre and filleting waste was generated during preparation of fillets in fish freezing industry. The deficiency in dietary fibre content of the fish could be mended through fortification during production of fish meat based snack products. In this view an attempt was made to recover the meat from filleting waste of snapper fish for the preparation of surimi and surimi is incorporated with millet flour for the development of fish crackers. The storage stability of fish crackers was evaluated at refrigerated and ambient temperature for various quality parameters. The meat separated from filleted frame with and without head was found to be 26.23% and 8.16 %. Picked meat was minced and water washed to prepare surimi, based on the quality characteristics of surimi two washing cycles was found ideal. The protein, fat and moisture content of unwashed meat was 18.95%, 2.62%, and 76.65% respectively, while in surimi showed 15.59%, 1.53% and 79.54%. Fish crackers were prepared using different ratio of surimi, tapioca, pearl millet flour and soya chunk powder. The moisture and lipid contents of dried cracker (DC) and fried crackers (FC) were found to be 6.04%, 0.95% and 0.92%, 11.35%. The biochemical and microbiological values of crackers indicates within the acceptable limit. Moisture content increased with gradual increase in lipid, FFA, TBARS, TVB-N and TMA-N content in both type of crackers during irrespective of storage condition. The sensory evaluation scores of FFC were better for taste, texture, color than DFC at refrigerated temperature