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IDENTIFICATION AND CHARACTERIZATION OF THE MICROFLORA AND SPOILAGE BACTERIA IN FRESHWATER CRAYFISH Procambarus clarkii (Girard)
Author(s) -
COX N. A.,
LOVELL R. T.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02844.x
Subject(s) - achromobacter , crayfish , food spoilage , biology , bacteria , micrococcus , alcaligenes , pseudomonas , microbiology and biotechnology , ecology , genetics
Crayfish tails were collected from two commercial peeling plants in South Louisiana and stored at 0° and 5°C. Initially and after various periods of storage, bacteria were isolated from the peeled tails, identified generically and subsequently classified on the basis of their ability to produce “spoilage” in sterile crayfish tail flesh. Micrococcus, Staphylococcus, Alcaligenes and Achromobacter were the predominant genera in the fresh samples of tails. Achromobacter predominated during early storage and Pseudomonas and Achromobacter were the dominating organisms in the spoiled tails. Of the 280 isolated bacteria, 22.1% were classified as “rapid spoilers,” 16.4% were “slow spoilers” and 61.5% were “nonspoilers.” Most of the spoilers were Pseudomonas , while an appreciable number belonged to Achromobacter.