Fermented Fish and Fish Products: An Overview 157
Table 6.5 Genera of bacteria most frequently associated in fi sh and seafood
(Lopetcharat et al., 2001)
Genus
Gram Reaction
Frequency
Acinetobacter
_
x
b
Aeromonas
_
x
Alcaligenes
_
x
Bacillus
+
x
Corynebacterium
+
x
Enterobacter
_
x
Enterococcus
+
x
Escherichia
_
x
Flavobacterium
_
x
Lactobacillus
+
x
Listeria
+
x
Microbacterium
+
x
Moraxella
+
x
Psychrobacter
_
x
Shewanella
_
x x
c
Vibrio
_
x
Pseudomonas
_
x x
b
x indicated known to occur
c x indicates most frequently reported
Source: Lopetcharat et al. (2001).
Table 6.6 Growth of microorganisms in salted fi sh (Gram and Huss, 2000)
Water Activity
(A w )
Sodium Chloride
Concentrate (%)
Microorganisms
Pathogens
Spoilage Organisms
0.98
< 3.5
All known food-borne
Most micro-organisms pathogens of
concern in foods
particularly the gram
negative rods
0.98-0.93
3.5-10
Bacillus cereus, Clostridium
botulinum, Salmonella spp.,
Clostridium perfringens,
Vibrio parahaemolyticus
Lactobacilliaceae,
Enterobacteriaceae,
Bacilliaceae, Micrococcaceae, moulds
0.93-0.85
10-17
Staphylococcus
Cocci, yeasts, moulds
0.85-0.60
> 17
Mycotoxic, xerophilic
moulds (no mycotoxin is
produced at A w less than
0.80)
Halophilic bacteria,
yeasts, moulds (dun
= Wallemia sebi)
Source: ICMSF, 1980a.