The spoilage potential of 309 bacterial strains isolated from fish spoiled at 0 and 20°C was investigated. Gram-negative, non-fermentative, motile rods tentatively identified as Alteromonas were the major spoilage organisms at 0°C. These bacteria were also found at 20°C, but a large number of Gram-negative, fermentative, motile rods belonging to the Vibrionaceae were also identified as spoilage organisms at this temperature. Most of the Vibrionaceae did, however, not produce hydrogen sulphide from thiosulphate but only from the sulphur containing amino acid, L-cysteine. A specific count of fish spoilage organisms at both low and high temperatures could therefore be obtained directly on an Iron Agar containing thiosulphate and cysteine where bacteria capable of forming H2S from either source of sulphur would appear as black colonies.
|Journal||International Journal of Food Microbiology|
|Number of pages||8|
|Publication status||Published - 1987|
- Specific spoilage bacteria
- Iron agar