Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures

Lone Gram*, Gunilla Trolle, Hans Henrik Huss

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume4
Pages (from-to)65-72
Number of pages8
ISSN0168-1605
Publication statusPublished - 1987

Keywords

  • Fish
  • Specific spoilage bacteria
  • Iron agar

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