Introduction The diversity of microbial communities in seafood provides a comprehensive understanding of the complex dynamics in these environments. Halophilic bacteria, adapted to thrive in high-salt environments, are the focus of extensive research due to their unique physiological and ecological characteristics. They are found in hypersaline lakes, saline soils, and salted food products, as well as deep-sea brines, plants excreting salt through leaves, and ancient wall paintings. In the context of food safety and quality, the study becomes crucial for assessing and ensuring the microbial quality of seafood products as global concerns regarding food safety continue to rise. Understanding the prevalence and characteristics of halophilic bacteria in seafood is paramount, aligning with efforts to enhance the safety and quality of the global food supply (Li et al., 2021). Investigating the characteristic properties of halophilic bacteria from selected seafoods is crucial for both scientific knowledge and practical applications. These microorganisms are ecologically important as they contribute to the understanding of intricate relationships within marine ecosystems. Materials and methods Fresh shrimps, crab and lobsters’ samples were purchased randomly from Makoko market (Latitude 6.4961° N and Longitude 3.3878°E), Yaba, Lagos. Samples were kept in sterile Ziplock bagsand transported immediately to Microbiology Laboratory for microbial analyses (Isolation of halophilic bacteria, identification and molecular characterization of halophilic bacteria isolates) Result and discussion This study categorized halophilic bacteria from selected seafoods based on NaCl concentrations and showed their unique morphological and biochemical characteristics and were classified into extremely halophilic LSC4 Salinicoccusspp., moderately halophilic CSC4 Halomonasspp., and moderately halophilic SSC7 Marinobacterin line withTarawnehet al. (2008).Halomonas and Chromohalobacter produce enzymes used in various industries, making them suitable for biotechnological applications according to Setati (2010). Further molecular identification was done formost prominent halophilic isolate with the highest salt toleranceresulting to Macrococcusspp. strain CUAB-ONIF which is a new strain, but its close relationship to Staphylococcus strains suggests reclassification within Staphylococcus, revealing differences in functional potential and virulence in whole genome sequencing in line with Mazharet al. (2018). Conclusion Macrococcusspp. is a type of halophilic bacteria, has been found in seafood, posing potential health risks. Despite being harmless, they can harbor resistance genes and form biofilms, requiring ongoing monitoring and research. This highlights their adaptability to high-salinity environments and their significant salt tolerance. The study provides valuable insights into the microbial ecology of seafood, enhancing management practices for seafood safety and quality.
Onifade Ganiyat, Onilude Anthony, Ilesanmi Idayat