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Titre : Bacterial characterization associated with marine harmful algal Blooms (HABs) in the Sea of Oman

Auteur : Al-Shammakhiyah, Munira Hamed Masoud.

Université de soutenance : Sultan Qaboos University

Grade : Master of Science (MS) in Food Science and Nutrition 2021

Résumé partiel
The Sea of Oman is exposed to the continuous incidences of harmful algal blooms (HABs) known locally as red tide, which is mainly caused by a dinoflagellate called Noctiluca scintillans. This phenomenon changes seawater microbial, chemical and physical characteristics. The chemical and physical aspects of these changes have been well documented. However, microbial community structure of seawater associated with HABs and its impact on seafood safety and quality and the influences of environmental factors on this composition are not fully understood. Therefore, this study aimed to examine the composition of bacterial flora in HABs associated seawater in the Sea of Oman with special attention to the composition and biodiversity of spoilage bacteria such as H2Sproducing bacteria and pathogenic bacteria namely Vibrio spp. A total of 9 sampling occasions were conducted from January 2019 to September 2019 at Marina Bandar AlRawdha station. In each sampling occasion, 5 samples of one liter each were collected at depth of 5 meter. Temperature, salinity, dissolved oxygen, pH and chlorophyll a were measured simultaneously at sampling site. Ammonia (NH3), nitrate (NO3) and phosphorus (P) were determined later. There were significant changes in seawater temperatures and salinity during study period (p <0.001) and (p <0.05), respectively. In addition, a significant variation was observed between NH3 and bloom progression (p < 0.05). Total bacteria, Vibrio spp., H2S- producing bacteria and Enterobacteriaceae were enumerated on 2% NaCl tryptone soya agar, thiosulfate citrate bile salts sucrose, iron agar and violet red bile glucose agar, respectively.

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