Microbial Profiles of Non-Irradiated and Irradiated Semi-dried Fish

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dc.contributor.authorVinh, P.Q
dc.contributor.authorAlur, M.D
dc.contributor.authorNair, P.M
dc.date.accessioned2021-12-21T09:44:52Z
dc.date.available2021-12-21T09:44:52Z
dc.date.issued1996
dc.description.abstractSemi-dried non-irradiated anchovies (Anchoviella commersoni), initially exhibited the presence of Micrococcus (15%), Bacillus (60%) and Staphylococcus (20%) microflora. On the other hand, Bombay duck (Harpodon nehereus) and Vietnam scads (Alepes mate) were found to be contaminated predominantly by Bacillus and Staphylococcus sp. respectively. Irradiation (3 kGy) of semi-dried anchovies resulted in modification of microbial composition which comprised of Bacillus (50%) and Staphylococcus (50%), while microflora of semi-dried irradiated Bombay duck consisted of Bacillus sp. only. These results suggested that irradiation of semi-dried fish resulted in the elimination of Micrococcus leaving the survivors belonging to Bacillus sp. and Staphylococcus sp.en_US
dc.identifier.citationFishery Tech 33(2):107-110en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5494
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectSemi-dried fish, microbiological evaluation, gamma radiation preservationen_US
dc.titleMicrobial Profiles of Non-Irradiated and Irradiated Semi-dried Fishen_US
dc.typeArticleen_US
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