Reduction of halophilic bacterial load in solar salt by sun drying
Reduction of halophilic bacterial load in solar salt by sun drying
Date
2007
Authors
Prasad, M.M.
Seenayya, G.
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Abstract
Preservation of fish by salt curing is the most popular
method. However, the spoilage of cured fish due to red discoloration by
halophilic bacterial contamination limits the shelf life. The source of
contamination is mainly the salt itself. The present study was undertaken
to evaluate a method for reducing the halophilic bacterial load from solar
salt. Sun drying of solar salt for 16 days caused a reduction in counts of
red halophiles, slime producing halophilic bacteria and Halomonas sp.
at the rate of 97.2, 97.2 and 93.5% on ordinary and 97.8, 98.7 and 89.4%
on black cemented platforms, respectively
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Citation
J. Aquat. Food. Prod. Technol 16 (3):43-53