Peer Reviewed Journal Articles (National) (M,F&B)

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Browsing Peer Reviewed Journal Articles (National) (M,F&B) by Author "Gopakumar, K."

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    Bacterial Flora of EDTA Treated Oil Sardine (Sardinella longiceps), Indian Mackerel (Rastrelliger kanagurta) and Prawn (Mefapenaeus dobsoni) in Ice Storage
    (Society of Fisheries Technologists(India), Cochin, 1982) Surendran, P.K.; Gopakumar, K.
    The native flora of fresh oil sardine (Sardinella longiceps ) and mackerel (Rastrelliger kanagurta ) consisted mainly of Pseudomonas spp; Moraxella spp.; Acinetobacter spp. and Vibrio spp. During spoilage in ice, nearly 75% of their bacterial flora belonged to Pseudomonas spp. alone. But Na sub(2) EDTA treatment reduced the proportion of Pseudomonas) spp. considerably and the major bacterial groups at the time of spoilage were Moraxella spp. and Acinetobacter spp. In the case of fresh prawn (Metapenaeus dobsoni ) the native flora were constituted by Pseudomonas spp.; Moraxella spp.; Acenetobacter spp. and Vibrio spp. At the time of spoilage of prawn in ice, Moraxella spp. and Acinetobacter spp. predominated, together constituting 74% of the total population. Na sub(2) EDTA treatment did not alter significantly the spoilage flora of prawns. Morazella) spp. and Acinetobacter spp. accounted for 86% of the spoilage flora in ice storage of Na sub(2) EDTA treated prawns.
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    The bacteriology of oil sardine (sardinella longiceps) and mackerel (rastrelliger kanagurta) caught from tropical waters off Cochin - I - quantitative aspects
    (Society of Fisheries Technologis(India), 1982) Surendran, P.K.; Gopakumar, K.
    The total aerobic viable plate counts (TPCs) of skin, gills and intestine of newly caught oil sardine (Sardinella longiceps) and Indian mackerel ( Rastrelliger kanagurta) at four different temperatures, namely 36 ± 1°C , 28 ±2°C (RT), 8 ± 1°C and 1 ±1°C , are reported. The total plate count at RT of the skin of oil sardine and Indian mackerel were in the range of lOS to 107 and 104 to 106 per cm2, that of gills in the range of 105 to lOB and 104 to lOB per g and that intestine in the range of 10s to 109 and 105 to 108 per g respectively. The TPCs were markedly affected by the incubation temperature. Incubation at 28±2°C gave the highest count; at 36± 1°C and 8 ± 1°C , the counts decreased by nearly 1-2 log. cycles from that at RT. Incubation at 1 ± 1°C registered the lowest count. The peak values for bacterial counts of these fishes occurred at different periods of the year.
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    Major microbial points (MMP) in halobacterial contamination of fish curing environments of Andhra coast
    (1999) Prasad, M.M.; Gopakumar, K.; Seenayya, G.
    The lavel(. of microbial contamination from different environmental sources in the process of fish curing in five coastal districts of Andhra Pradesh are reported. The descending order of halophilir bacterial contamination is (1) solar salt, drying ground IDG), soil, raised cemented platform (RCP), sea sand (SS) and fish skin surface (FSS) for red halophilic bacteria; (21 DC, soil, FSS, RCP, solar salt and SS for Halos tins app. and (3) soil, FSS, solar salt, RCP, DG and SS with respect to slime producing bacteria. A positive correlation was observed with solar salt and SS for red halophiles, soil for Halomonus spp., and DG and solar salt for slime producing bacteria. The sources of contamination in relation to cured product showed that la) solar salt, RCP and soil for red halophilit bacteria, (b) soil, solar salt and RCP for halomonas spp., and (c) DG, soil end solar salt for slime producing bacteria as best sets- An inverse relationship was observed in the occurrence of red halophiles and slime producing bacteria at different fish curing environs, Occurrence of Halomonas spp., in fish drying grounds is reported for the first
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    Occurrence and distribution of lactic acid bacteria in fish and fishery environments
    (Society of Fisheries Technologis(India), 1997) Seema Nair, P.; Surendran, P.K.; Gopakumar, K.
    Occurrence and distribution of Lactic acid bacteria (LAB) in fresh and frozen fishes of internal trade, fresh marine fishes as well as brackish and aquaculture farm fishes were studied vis-a-vis total bacterial counts and total coliforms. Selected LAB strains wee studied for assessing biochemical and growth characteristics. It was found that the LAB counts were always 1-2 log cycles less than the total plate counts in the case of fishes from internal trade. While the LAB were present in fresh and brackish water fishes, these were not detected in Ocean fresh fish. About 90% of the LAB strains isolated were characterised as Lactobacillus of which 41% were streptobacteria and 14% thermobacteria. Nearly 80% of the LAB cultures tested for antibacterial properties against E. coli, Staphylococcus aureus and Bacillus cereus, none could inhibit the growth of E. coli and S. aureus. But 13 out of 15 cultures inhibited the growth of Bacillus cereus.
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    Succession of bacterial gerera during iced storage of threee species of tropical prawns, P. inducus, M. dobsonu, and M. affinis
    (Society of Fisheries Technologis(India), 1985) Surendran, P.K.; Mahadeva Iyer, K.; Gopakumar, K.
    The native bacterial flora of ocean fresh tropical prawns, Penaeus indicus, Metapenaeus dobsoni and M. affinis was more or less similar, mainly consisting of Pseudomonas, Acinetobacter, Moraxella and Arthrobacter. A definite succession of bacterial genera during iced storage was observed in these prawns. As the day of ice storage increased, the proportion of Acinetobacter and Moraxella also increased considerably and consituted 70-78% of the flora at the t1me of spoilage. Spodage by Pseudomonas was very msignificant in prawns under iced storage.