“…There is a wide variation in the bacterial microbiota present in fish and associated with deterioration, which is a function of factors such as geography, type of fish, handling conditions, conservation (salted, cured, among others), storage (temperature, atmosphere), intrinsic properties (pH, aW, chemical composition) (Huss, 1998;Gram et al, 2002;Boari et al, 2008;Romero-Jarero and Negrete-Redondo, 2011;Periago et al, 2016) and production system since, for example, for aquaculture systems some genera that have been commonly associated with the fish microbiota are Aeromonas spp., Micrococcus spp., Staphylococcus spp., Bacillus spp., Pseudomonas spp., Plesiomonas spp., Listeria sp., Moraxellaceae and Enterobacteriaceae (Boari et al, 2008;Dos Santos Silva and e Barros, 2020).…”