Bacteriology of Indian Oil Sardine (Sardinella longiceps Valenciennes) Stored in Chilled Sea Water
Bacteriology of Indian Oil Sardine (Sardinella longiceps Valenciennes) Stored in Chilled Sea Water
Date
1990
Authors
SHETTY, T. S
SHETTY, T M R
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The changes in the bacteriology of Indian oil sardine (Sardinella longiceps
valenciennes) and the medium surrounding the fish during storage in chilled sea water
(2 i 1°C) were detennined by the identification of bacterial isolates upto their generic
level. The flora of the freshly caught fish consisted mainly Micrococcus spp., Bacillus
spp., Flavobacterium spp., Pseudomonas spp., Acinetobacter spp. and Vibrio spp.,
While that of the freshb' collected sea water consisted mainly Micrococcus spp., Vibrio
spp., Pseudomonas spp., Arthrobacter spp., Bacillus spp. and Aeromonas spp. The
flora of the fish and the medium surrounding the fish after 10 days storage consisted
mainly of Pseudomonas spp., Vibrio spp., Flavobacterium spp., Acinetobacter spp.
and Aeromonas spp
Description
Keywords
Bacteriology, Indian Oil Sardine (Sardinella longiceps Valenciennes),Chilled Sea Water
Citation
Fishery Tech 27(2):141-144