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The microbiology of stockfish during the drying process
Author(s) -
Valdimarsson G.,
GuđbjöUrnsd'Attir B.
Publication year - 1984
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1984.tb01407.x
Subject(s) - process (computing) , microbiology and biotechnology , biology , computer science , operating system
Stockfish is made by drying various species of fish in the open air to a final water content of 17–18% (w/w). By this treatment the fish acquires a very characteristic flavour. A study was made of the microbiology of blue ling ( Molva dypterygia dypterygia ) during this process. Aerobic plate counts at 22°C in the flesh of the fish reached a maximum of 4.1 times 10 7 /g dry weight, after drying for 30 days. Analyses of the aerobic/facultatively anaerobic bacterial flora in the flesh showed initially a dominance of Moraxella and Acinetobacter ‐like spp. As the drying progressed a Gram positive, catalase negative flora appeared, increasing its proportion to 77% of the bacterial content of the fish. Representative strains of these bacteria were identified as Lactobacillus plantarum .