Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua)

International Journal of Food Microbiology

Volumn 84, Issue 2, 2003, Pages 175-187

  Bjørkevoll, Ingebrigt ^a   Olsen, Ragnar L ^b   Skjerdal, Olaug Taran ^a  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^b UNIVERSITY OF TROMSØ   (Norway)

Author keywords

Bacalao; Origin; Psychrobacter; Rehydrated salt cured and dried salt cured cod; Spoilage potential

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; FOOD SPOILAGE; GRAM NEGATIVE BACTERIUM; INOCULATION; LIPID HYDROLYSIS; LOW TEMPERATURE; MORPHOLOGICAL TRAIT; NONHUMAN; PSYCHROBACTER; SALT TOLERANCE; SHELF LIFE; SPECIES COMPARISON;

BACTERIA (MICROORGANISMS); GADUS; GADUS MORHUA; MICROBIOTA; NEGIBACTERIA; PSYCHROBACTER; PSYCHROBACTER IMMOBILIS;

EID: 0038777406     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00418-X     Document Type: Article

References (43)

1. Official Methods for Analysis. 15th ed. 1990;Association of Official Analytical Chemists, Arlington, VA, USA. 937.09.
2. Official Methods for Analysis. 15th ed. 1990;Association of Official Analytical Chemists, Arlington, VA, USA. 19,920.03/869,971.14.
3. Beatty S.A., Fougère H. The processing of dried salted fish. Bulletin no. 112. 1957;Fisheries Research Board of Canada, Ottawa.
4. Bjarnason J. Fishhandler's Manual. Curing of Salt Fish. 2nd ed. 1986;Icelandic Fisheries Laboratories, Reykjavík. In Icelandic.
5. Bøvre K. Family VIII. Krieg N.R., Holt J.G. Neisseriaceae. Bergey's Manual of Systematic Bacteriology. vol. 1:1984;289-309 Williams & Wilkins, Baltimore, USA.
6. Bøvre K., Hagen N. Neisseriaceae: rod-shaped species of the genera Moraxella, Acinetobacter, Kingella and Neisseria, and the Branhamella groups of cocci. Starr M.P., Stolp H., Trüper H.G., Balows A., Schlegel H.G. The Prokaryotes: A Handbook on Habitats, Isolation an Identification of Bacteria. 1981;1506-1529 Springer-Verlag, Berlin.
7. Bowman J.P., Cavanagh J., Austin J.J., Sanderson K. Novel Psychrobacter species from antarctic ornithogenic soils. International Journal of Systematic Bacteriology. 46(4):1996;841-848.
8. Bowman J.P., Nichols D.S., McMeekin T.A. Psychrobacter glacincola sp. nov, a halotolerant, psychrophilic bacterium isolated from Antarctic sea ice. Systematic and Applied Microbiology. 20(2):1997;209-215.
9. Chai T.-J. Usefulness of electrophoretic pattern of cell envelope protein as a taxonomic tool for fishhold slime Moraxella species. Applied and Environmental Microbiology. 42:1981;351-356.
10. Colwell R.R. The bacterial flora of puqet sound fish. Journal of Applied Bacteriology. 25(2):1962;147-158.
11. Conway E.J., Byrne A. An absorption apparatus for the micro-determination of certain volatile substances. Biochemical Journal. 27:1933;419-429.
12. Dalgaard P., Ross T., Kampermann L., Neumeyer K., McMeekin T.A. Estimation of bacterial growth rates from turbidimetric and viable count data. International Journal of Food Microbiology. 23:1994;391-404.
13. Dulavik B., Sørensen N.K., Barstad H., Horvli O., Olsen R.L. Oxidative stability of frozen light and dark muscle of saithe (Pollachius virens L.). Journal of Food Lipids. 5:1998;233-245.
14. Falsen, E., 2000. The Department of Clinical Bacteriology, CCUG, Göteborg, Sweden. Personal communication.
15. Farlow W.G. On the nature of the peculiar reddening of salted codfish during the summer season. Report of the Commissioners for 1878. 1880;969-974 United States Commission of Fish and Fisheries, Washington, DC.
16. García-López M.-L., Maradona M.P. Psychrobacter. Robinson R.K., Batt C.A., Patel P.D. Encyclopedia of Food Microbiology. 2000;1875-1882 Academic Press, San Diego.
17. Gennari M., Alacqua G., Ferri F., Serio M. Characterization by conventional methods and genetic transformation of Neisseriaceae (genera Psychrobacter and Acinetobacter) isolated from fresh and spoiled sardines. Food Microbiology. 6:1989;199-210.
18. Gennari M., Tomaselli S., Cotrona V. The microflora of fresh and spoiled sardines (Sardina pilchardus) caught in Adriatic (Mediterranean) Sea and stored in ice. Food Microbiology. 16:1999;15-28.
19. Georgala D.L. The bacterial flora of the skin of north sea cod. Journal General Microbiology. 18:1958;84-91.
20. Gibbs P.A., Patel M., Stannard J.S. Microbial ecology and spoilage of chilled food: a review. Scientific and Technical Surveys. vol. 135:1982;The British Food Manufacturing Industries Research Association, Leatherhead, Surrey.
21. Gillespie N.C., Macrae I.C. The bacterial flora of some Queensland fish and its ability to cause spoilage. Journal of Applied Bacteriology. 39:1975;91-100.
22. Gottschalk G. Bacterial Metabolism. 2nd ed. 1986;Springer-Verlag, New York, USA.
23. Gram L. Inhibition of mesophilic spoilage by Aeromonas spp. on fish by salt, potassium, sorbat, liquid smoke and chilling. Journal of Food Protection. 54:1991;436-442.
24. Gram L., Trolle G., Huss H.H. Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures. International Journal of Food Microbiology. 4:1987;65-72.
25. Gregersen T. Rapid method for distinction of Gram-negative and Gram-positive bacteria. European Journal of Applied Microbiology and Biotechnology. 5:1978;123-127.
26. Hansen G.H., Sørheim R. Improved method for phenotypical characterization of marine bacteria. Journal of Microbiological Methods. 13(3):1991;231-241.
27. Henriksen S.D., Bøvre K. The taxonomy of the genera Moraxella and Neisseria. Journal General Microbiology. 51:1968;387-392.
28. Hocking A.D., Pitt J.I. Journal of Applied and Environmental Microbiology. 39:1980;488-492.
29. Huss H.H. Fersk fisk. Kvalitet og holdbarhet. Fiskeriministeriets Forsøgslaboratorium. 1983;Lyngby, Denmark.
30. Juni E., Heym G.A. Psychrobacter immobilis gen. nov., sp. nov.: genospecies composed of gram-negative, aerobic, oxidase-positive coccobacilli. International Journal of Systematic Bacteriology. 36(3):1986;388-391.
31. Kovacs N. Identification of Pseudomonas pyocyanea by the oxidase reaction. Nature, London. 178:1956;703.
32. Lányi B. Classical and rapid identification methods for medically important bacteria. Methods in Microbiology. 19:1987;1-67.
33. Lauritzsen K., Martinsen G., Olsen R.L. Copper induced lipid oxidation during salting of cod (Gadus morhua L.). Journal of Food Lipids. 6:1999;299-315.
34. Magnusson H., Møller A. Ropiness in the brine of sugar-salted herring. International Journal of Food Microbiology. 1:1985;152-161.
35. Martley F.G., Jayashankar S.R., Lawrence R.C. An improved agar medium for the detection of proteolytic organisms in total bacterial counts. Journal of Applied Bacteriology. 33:1970;363-370.
36. Maruyama A., Honda D., Yamamoto H., Kitamura K., Higashihara T. Phylogenetic analysis of psychrophilic bacteria isolated from the Japan Trench, including a description of the deep-sea species Psychrobacter pacificencis sp. nov. International Journal of Evolutionary Microbiology. 50:2000;835-846.
37. Microbiology Manual, 1994. Merck, Cat. No. 3750.
38. Pétursson S.H. The red spoiler (in Icelandic). Aegir. vol. 33:1933;149-154 Útgáfupjónustan Skerpla, Reykjavík.
39. Shewan J.M., Murray C.K. The microbial spoilage of fish with special reference to the role of psychrophiles. Russel A.D., Fuller R. Cold Tolerant Microbes in Spoilage and the Environment. 1979;117-136 Academic Press, London.
40. Skjerdal O.T., Lorentzen G., Joensen S., Akse L. Microflora in desalted cod. 27th WEFTA-Meeting, Madrid, Spain:1997.
41. Tarlagdis B.G., Watts B.M., Tounathan M.T. J. AM. Lil Chemist's Soc. 37:1954;44.
42. Vilhelmsson O., Hafsteinsson H., Kristjánsson J.K. Isolation and characterization of moderately halophilic bacteria from fully cured salted cod (bachalao). Journal of Applied Bacteriology. 81:1996;95-103.
43. Vilhelmsson O., Hafsteinsson H., Kristjánsson J.K. Extremely halotolerant bacteria characteristic of fully cured and dried cod. International Journal of Food Microbiology. 36:1997;163-170.