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Mackerel (Scomber japonicus) is one of the most important cultured marine species on the southern coast of Korea. However, microbiological spoilage of mackerel can occur because of bacteria, yeast, and molds. Therefore, in this study, we investigated the chemical composition of salt mackerel and characterized and identified proteolytic microorganisms isolated from salt mackerel. The moisture, crude protein, crude lipid and crude ash contents of salt mackerel were found to be 62.1%, 17.3%, 16.3%, and 2.6%, respectively. Eleven microorganism strains were isolated from salt mackerel and characterized to determine the optimum pH and temperature for their growth and their viability in sodium chloride. Based on determination of 18S rRNA genes and 16S rRNA genes. the dominant yeast and bacteria species Rhodotorula glutinis and Escherichia hermannii, respectively. R. glutinis and E. hermannii showed optimum growth at 25°C, pH 7.0 and 8% and 6% sodium chloride, respectively.

Identification and characterization of the proteolytic microorganism isolated from salt mackerel