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Microorganisms Isolated from Surimi Processing Operations
Author(s) -
HIMELBLOOM BRIAN H.,
BROWN EILEEN K.,
LEE JONG S.
Publication year - 1991
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.1365-2621.1991.tb05266.x
Subject(s) - serratia , flavobacterium , aeromonas , acinetobacter , moraxella , pseudomonas , microbiology and biotechnology , biology , food science , microorganism , bacteria , enterobacter , lactobacillus , arthrobacter , microbacterium , flora (microbiology) , micrococcus , vibrio , fermentation , escherichia coli , antibiotics , biochemistry , genetics , gene
Heterotrophic bacteria isolated from two shore‐based surimi processing plants in Alaska were identified to the genus level. In one plant, the major bacterial constituents were Flavobacterium and Pseudomonas , followed by Moraxella, Aeromonas, Lactobacillus, Serratia , and Acinetobacter. In the other plant, major bacterial groups were Flavobacterium and Arthrobacter/Corynebacterium , followed by Pseudomonas and Acinetobacter. Pseudomonas, Aeromonas , and Serratia were capable of rapid growth as low as 8°C, with respective generation times 3.0, 3.1, and 3.6 hours. Freezing and thawing of surimi reduced microbial counts to 45–67% of the pre‐frozen load; however, the composition of the microbial flora was maintained. The plant environment was a potential source of microbial contamination.