Spoilage bacteria of Penaeus indicus

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dc.contributor.authorM, CHANDRASEKARAN
dc.contributor.authorLAKSHMANAPERUMALSAMY, P
dc.contributor.authorCHANDRAMOHAN, D
dc.date.accessioned2022-02-01T09:33:58Z
dc.date.available2022-02-01T09:33:58Z
dc.date.issued1987
dc.description.abstractBacteria isolated from raw (untreated and unprocessed) prawn (Penaeus indicus) stored at 28±2°C, 4°C and-18°C were tested for spoilage potential, namely, production of protease, lipase, amylase, reduction of trimethylamineoxide (TMAO) to trimethylamine (TMA), production of off odours from flesh broth and halo zone around the colony grown on flesh agar. About 63 % of the total isolates tested were potential spoilers. Members of Vibrio, Pseudomonas and Acinetobacter were found to be dominant potential spoilers at all temperaturesen_US
dc.identifier.citationFishery Tech 24(1):122-125en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5699
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectSpoilage ,bacteria, Penaeus indicusen_US
dc.titleSpoilage bacteria of Penaeus indicusen_US
dc.typeArticleen_US
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