Open AccessBacterial microflora associated with a commercial fish smoker
Author(s) -
Alexander B.,
Austin B.
Publication year - 1986
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1986.tb01427.x
Subject(s) - haddock , fish <actinopterygii> , acinetobacter , biology , incubation , pseudomonas , alcaligenes , microbiology and biotechnology , vibrio , agar , bacteria , fish products , food science , smoked fish , fishery , biochemistry , genetics , antibiotics
An examination of samples obtained from a commercial fish smoker, using seawater agar with incubation at 4°, 15° and 37°C for up to 28 days, revealed the presence of large bacterial populations in smoked fish. However, initially only low bacterial numbers, i.e., 2 × 10 3 /g, were present in the muscle of fresh, whole haddock ( Melanogrammus aeglefinus ). With filleting, there was a sudden increase in numbers to 9.2 × 10 5 /g. Yet immediately after smoking, the bacterial populations decreased (5 × 10 5 /g), followed by a gradual increase with storage (e.g., 2 × 10 6 /g after 24 h). Representative colonies were presumptively identified as Acinetobacter, Alcaligenes , coryneforms, Pseudomonas and Vibrio spp.