Bacteriology of Indian Oil Sardine (Sardinella longiceps Valenciennes) Stored in Chilled Sea Water

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dc.contributor.authorSHETTY, T. S
dc.contributor.authorSHETTY, T M R
dc.date.accessioned2022-01-18T09:41:58Z
dc.date.available2022-01-18T09:41:58Z
dc.date.issued1990
dc.description.abstractThe 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 sppen_US
dc.identifier.citationFishery Tech 27(2):141-144en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5652
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectBacteriology, Indian Oil Sardine (Sardinella longiceps Valenciennes),Chilled Sea Wateren_US
dc.titleBacteriology of Indian Oil Sardine (Sardinella longiceps Valenciennes) Stored in Chilled Sea Wateren_US
dc.typeArticleen_US
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