Microbiological Characteristics of Prawn Pickle

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dc.contributor.authorAbraham, T. Jawahar
dc.contributor.authorRathnakumar, K
dc.contributor.authorJeyachandran, P
dc.date.accessioned2021-12-21T10:02:12Z
dc.date.available2021-12-21T10:02:12Z
dc.date.issued1996
dc.description.abstractMicrobiological characteristics of prawn pickle stored at ambient temperature (30±2oC) was studied. In prawn pickle with a pH around 4.75, the total viable count decreased by more than 90% in first 60 days of storage and thereafter ranged between 102 and 103 g '1 . Lactic acid bacteria, coliforms, Staphylococcus aureus, Salmonellae, Vibrios and Clostridium perfringens were not encountered. Anaerobic spore formers and anaerobic gas producers count increased with the storage period. The prawn pickle contained salt and acid toleant groups of bacteria at the end. The product did not show any visible signs of spoilage for a period of 270 days.en_US
dc.identifier.citationFishery Tech 33(2):111-115en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5495
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectPrawn pickle, halophiles, anaerobes.en_US
dc.titleMicrobiological Characteristics of Prawn Pickleen_US
dc.typeArticleen_US
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