Journal articles (MFB)

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Browsing Journal articles (MFB) by Author "Gopakumar, K."

Now showing 1 - 6 of 6
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    Bacteriological Studies on Fish Affected by Epizootic Ulcerative Syndrome(EUS) in Kerala, India
    (Asian Fisherie Society, Manila, Philippines, 1995) Thampuran, N.; Surendran, P.K.; Mukundan, M.K.; Gopakumar, K.
    Bacteriological studies were conducted on fish affected by epizootic ulcerative syndrom(EUS)in Kerala, India, with emphasis on the hydrological features of the environment. Among the nine fish species analyzed, the most severe symptoms were observed in Channa striatus, Wallago attu and Puntius.The bacterial species isolated from the lesions and internal organs of these fishes showed a dominance of Aeromonas hydrophila. The frequency of isolation of A.hydrophila was low in fish showing mild sysmptoms and in apparently healthy fish collected from the affected areas. Repeated isolation of A. hydrophila from ulcerated parts of fish indicated that this organism could be responsible for the secondary infection. Water samples showed acidic pH, low salinity, and levels of mercury and cadmium within limits.
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    Influence of temperature and pH on growth and toxin production from spores of clostridium botulinum
    (Taylor & Francis Group Ltd, 2005) Lalitha, K.V.; Gopakumar, K.
    This study was undertaken to determine the influence of temperature and pH on growth and time to toxicity of spores of Clostridium botulinum types isolated from tropical fish. Anaerobic meat medium with varying temperatures (4-30 degree C) and pH values (4.5 to 7.0) were used and toxicity was tested by mouse bioassay. An increase in lag phase was noticed by lowering the growth temperature from 30 to 4 degree C and the pH from 7.0 to 4.6. The probability of toxin production increased with storage time, but decreased as either the pH or storage temperature and pH (combined stress) was decreased. The results indicated the effect of pH in controlling toxin production by C. botulinum spores in refrigerated foods with pH 5.0 or < 5.0.
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    Microbial profile of tropical prawn metapenaeus dobsoni during frozen storage
    (Springer, 1991) Thampuran, N.; Gopakumar, K.
    Microbiological changes of Indian prawn, Metapenaeus dobsoni frozen as whole (W) headless-shellon (HL) and peeled and deveined (PD) were investigated. Exposure to freezing temperatures caused mortality of major bacteria present in prawn, 83.67%, 79.48% and 52.90% of cells being destroyed in W, HL and PD types. Frozen storage for a period one month caused less destruction (13.58%, 16.90% and 9.78%). After two months, death was very slow and gradual. The results point to a difference in the survival rate of bacteria present on PD prawn. Qualitatively various genera were affected differently by freezing and frozen storage. Vibrio spp. were the most sensitive and Micrococcus spp. the most resistant.
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    Sensitivity of tilapia (oreochromis mossambicus) to clostridium botulinum toxins
    (Blackwell Publishing, 2001) Lalitha, K.V.; Gopakumar, K.
    The sensitivity of Oreochromis mossambicus to Clostridium botulinum toxin types A-E was investigated. All five toxin types were toxic to O. mossambicus. In the case of toxin types A-D, O. mossambicus was considerably more resistant than mice and, in the case of type E toxin, fish were more sensitive. The minimum intraperitoneal (i.p.) dose of type E toxin for fish was half the minimum lethal dose for mice. The results of the study suggest that good hygiene should be maintained in fish/shrimp farms to keep contamination at a low level.
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    Studies on spoilage of commercially important tropical fishes under iced storage
    (Elsevier, 1989) Surendran, P.K.; Joseph, J.; Shenoy, A.V.; Perigreen, P.A.; Iyer, K.M.; Gopakumar, K.
    Iced storage of five commercially important species of tropical fish, namely oil sardine (Sardinella longiceps (Valenciennes)), Indian mackerel (Rastrelliger kanagurta (Cuvier)), pearl spot (green chromide) (Etroplus suratensis (Bloch)), milk fish (Chanos chanos (Forsskal)) and tilapia (Oreochromis mosambica (Peters)) was studied. Oil sardine and Indian mackerel had an acceptable iced storage shelf life of nearly 1 week and pearl spot, milk fish and tilapia nearly 2 weeks. During storage in ice there was a selection of bacterial types, and by the time incipient spoilage was noticed one or two species of bacteria constituted the bulk of the flora. In all these fishes, the spoilage flora were composed mainly of a single genus of bacteria, namely Pseudomonas.