Histidine decarboxylase activity of enteric bacteria in fish/shellfish from retail markets of Cochin, India

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dc.contributor.authorSurendraraj, A.
dc.contributor.authorThampuran, N.
dc.date.accessioned2013-12-31T05:23:58Z
dc.date.available2013-12-31T05:23:58Z
dc.date.issued2005
dc.description.abstractHistidine decarboxylase activity of Enterobacteriaceae isolates from 104 samples of fish and shellfish samples collected from retail markets of Cochin was studied. The total Enterobacteriaceae count varied from 2.5 to 6.5 log cfu g- 1 among the different fish species. Generic level characterization of 248 enteric bacteria showed that Enterobacter Spp., and Escherichia Spp. were the dominant groups. All the isolates were checked for their ability to decarboxylase histidine and the isolates showing positive reaction from different sample sources were reported. Effect of five different incubation temperatures on the decarboxylase activity of these isolates was also evaluated.en_US
dc.identifier.citationSustain Fish Proceedings of the International symposium on Improved sustainability of fish production systems and appropriate technologies for utilization held during 16-18 March, 2005 at Cochin, India ed. by Kurup, B.M. and Ravindran,K. et al 707-714en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1174
dc.language.isoenen_US
dc.publisherCochin University of Science and Technologyen_US
dc.subjectEnterobacteriaceaeen_US
dc.subjectseafooden_US
dc.subjecthistidine decarboxylase activityen_US
dc.subjecttemperature effecten_US
dc.titleHistidine decarboxylase activity of enteric bacteria in fish/shellfish from retail markets of Cochin, Indiaen_US
dc.typeArticleen_US
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