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CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD
Author(s) -
RASHAD FERIAL M.,
ABDELKAREEM HUSSEIN
Publication year - 1995
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1995.tb00143.x
Subject(s) - potassium sorbate , microbiology and biotechnology , food science , biology , strain (injury) , lactose , aeromonas caviae , aeromonas hydrophila , bacteria , chemistry , genetics , sugar , anatomy
Characterization of ten Aeromonas spp. isolates from local foods and A. hydrophila ATCC 7965, revealed that all strains of A. hydrophila, A. sobria and one strain of A. caviae showed strong hemolytic activity. All of them were protease producers except one A. caviae strain. Some A. hydrophila and A. caviae strains fermented lactose, coagulated milk and reduced litmus. The majority of strains were resistant to at least 5 of 14 antibiotics tested. All the strains grew over the range of 5–42C except those of A. caviae which failed to grow at 42C. Frozen storage at ‐16C greatly decreased the viability of the tested strains. Radiation D 10 values of strains ranged from 0.109–0.253 kGy in nutrient broth and increased when some strains were irradiated in ground meat at room temperature. Both strains of A. hydrophila ( ATCC andFI ), A. sobria FI and A. caviae FI grew normally in the presence of 1 and 3% salt. Only A. hydrophila FI tolerated 6.5% salt. These four strains were able to grow in the presence of 0.05–0.3% potassium sorbate at pH 7.0, while at pH 5.0 the presence of sorbate prevented their growth .