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Characterization of some fish and shrimp spoiling bacteria

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Abstract

The classification of some important groups of bacteria involved in fish and shrimp spoilage was studied.

Trimethylamine is produced byPseudomonas putrefaciens, a “non-defined” group resemblingPs. putrefaciens, Photobacterium spp. and someMoraxella-like bacteria.

Hypoxanthine is produced by the same groups of bacteria except the last named and also by the “typical shrimp spoilers” (presumptiveAlteromonas).

Strong off-odours are produced on fresh fish byPs. putrefaciens, dextroseoxidativePseudomonas spp. (Groups I and 11 according to Shewan, Hobbs and Hodgkiss, 1960), the above mentioned “non-defined” group and by only some of the “typical shrimp spoilers”, whereasMoraxella-like bacteria andPhotobacterium spp. failed to produce strong odours.

Strong off-odours are produced on boiled shrimp by the “typical shrimp spoilers” (presumptiveAltermonas),Ps. putrefaciens, the dextrose-oxidativePseudomonas spp. and the “non-defined” group;Moraxella-like bacteria produced less offensive odours or none, nor didPhotobacterium.

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  1. Institute for Fishery Products TNO, IJmuiden, The Netherlands

    Kitty J. A. van Spreekens

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van Spreekens, K.J.A. Characterization of some fish and shrimp spoiling bacteria. Antonie van Leeuwenhoek 43, 283–303 (1977). https://doi.org/10.1007/BF02313756

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