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Appl Environ Microbiol. 1965 July; 13(4): 625-630
Copyright © 1965 American Society for Microbiology. All Rights Reserved.

Bacteriology of Spoilage of Fish Muscle1

III. Characterization of Spoilers

Peter Lerke, Ralph Adams and Lionel Farber

Seafood Research Laboratory, George Williams Hooper Foundation, University of California San Francisco Medical Center, San Francisco, California

ABSTRACT

A total of 807 bacterial isolates from fresh and spoiling fillets of English sole (Parophrys vetulus) stored at 5 C were classified as to genus and tested for various biochemical activities, including the ability to spoil sterile muscle press juice at 5 C. Production of off-odor, volatile reducing substances, and trimethylamine was used to estimate spoilage. It was found that (i) spoilers could be distinguished from nonspoilers on the basis of the juice spoilage test, (ii) differentiation between spoilers and nonspoilers could not be achieved by means of the usual biochemical tests, (iii) no micrococci, flavobacteria, and "coryneforms" were spoilers, (iv) certain specific subgroups of the genus Pseudomonas consisted exclusively of spoilers whereas others were inactive, (v) the genus Achromobacter likewise consisted of spoilers and nonspoilers, and (vi) "coliforms" could produce spoilage. It was concluded that a method is now available to determine directly and unequivocally the role played in spoilage by various bacterial groups and that it is no longer necessary to rely on indirect evidence.

FOOTNOTES

1 Presented in part at the 64th Annual Meeting of the American Society for Microbiology, Washington, D.C., May 1964.

Appl Environ Microbiol. 1965 July; 13(4): 625-630
Copyright © 1965 American Society for Microbiology. All Rights Reserved.





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