Characterization of some fish and shrimp spoiling bacteria

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ID: 117920
1970
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Abstract
The classification of some important groups of bacteria involved in fish and shrimp spoilage was studied. Trimethylamine is produced byPseudomonas putrefaciens, a “non-defined” group resemblingPs. putrefaciens, Photobacterium spp. and someMoraxella-like bacteria. Hypoxanthine is produced by the same groups of bacteria except the last named and also by the “typical shrimp spoilers” (presumptiveAlteromonas). Strong off-odours are produced on fresh fish byPs. putrefaciens, dextroseoxidativePseudomonas spp. (Groups I and 11 according to Shewan, Hobbs and Hodgkiss, 1960), the above mentioned “non-defined” group and by only some of the “typical shrimp spoilers”, whereasMoraxella-like bacteria andPhotobacterium spp. failed to produce strong odours. Strong off-odours are produced on boiled shrimp by the “typical shrimp spoilers” (presumptiveAltermonas),Ps. putrefaciens, the dextrose-oxidativePseudomonas spp. and the “non-defined” group;Moraxella-like bacteria produced less offensive odours or none, nor didPhotobacterium.
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spreekens1970antoniecharacterization Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kitty J. A. van Spreekens;Kitty J. A. van Spreekens;
Journal antonie van leeuwenhoek
Year 1970
DOI
doi:10.1007/BF02313756
URL
https://link.springer.com/article/10.1007/BF02313756
Keywords
Microbiology plant sciences medical microbiology soil science & conservation

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