Microbiology of Cured and Fermented Fish

Graikoski, John Thomas

doi:10.1016/b978-0-12-172740-6.50014-6

Cited by 21 publications

(9 citation statements)

References 26 publications

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“…The most frequently recorded isolate in the fish samples was Aspergillus niger and this is an indication of its ubiquitous nature. The Several species of yeasts and Aspergillus have been isolated from salted and dried meat and fish products (Graikoski 1973) and these species are known to produce toxic substances. Bukola et al, (2008) detected aflatoxins B1 and G1 concentrations ranging from 1.50 -8.10 µg/kg and 1.81 -4.5 µg/kg respectively.…”

Section: Discussionmentioning

confidence: 99%

Mycoflora of Some Smoked Fish Varieties in Benin City Nigeria

Wogu¹,

Iyayi²

2011

Ethiop. J. Env Stud & Manag

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Section: Discussionmentioning

confidence: 99%

Mycoflora of Some Smoked Fish Varieties in Benin City Nigeria

Wogu¹,

Iyayi²

2011

Ethiop. J. Env Stud & Manag

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“…Fermentation of fish-cereal vegetable mixtures is widely used in the orient [124]. The products are home-made and consumption can cause health problems [125]. Conditior~s for a proper production are usually lacking,, and use of inoculants can have a beneficial influence on the hygiene of these products.…”

Section: Clostridium Botulinum and Listeria Monocytogenesmentioning

confidence: 99%

Antagonistic activities of lactic acid bacteria in food and feed fermentations

Lindgren

Dobrogosz

1990

FEMS Microbiology Letters

445

143

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Many factors contribute to a successful natural fermentation of carbohydrate‐rich food and feed products. Metabolic activities of lactic acid bacteria (LAB) play a leading role. Their ability to rapidly produce copious amounts of acidic end products with a concomitant pH reduction is the major factor in these fermentations. Although their specific effects are difficult to quantitate, other LAB metabolic products such as hydrogen peroxide and diacetyl can also contribute to the overall antibiosis and preservative potential of these products. The contribution of bacteriocins is also difficult to evaluate. It is suggested that they may play a role in selecting the microflora which initiates the fermentation. Bacteriocins are believed to be important in the ability of LAB to compete in non‐fermentative ecosystems such as the gastro‐intestinal tract. During the past few decades interest has arisen in the use of the varied antagonistic activities of LAB to extent the shelf‐life of protein‐rich products such as meats and fish. Recent findings indicate that the newly discovered Lactobacillus reuteri reuterin system may be used for this purpose.

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“…The occurrence of yeast (Saccharomyces sp), moulds (Penicillium sp and Aspergillus niger) in the smoke-dried fish samples were in accordance with Martin (1994), when he stated that these organisms were the commonest microorganisms associated with smoked fish and these microorganisms were also reported by Abolagba et al, (2011) in the microbial assessment of smoked fish (Clarias sp) sold in Benin metropolis. Several species of yeast and Aspergillus have been isolated from salted and dried meat and fish products (Graikoski, 1973) and these species are known to produce toxic substances. Adebayo-Tayo et al, (2008) detected aflatoxins B1 and G1 concentrations ranging from 1.50-8.10 µg/kg and 1.81 -4.5 µg/kg respectively.…”

Section: Fig 1: Tri-weekly Changes In the Moisture Level Of The Fish mentioning

confidence: 99%

Mycoflora of Three Fish Species Smoke-Dried Using Rubber Wood (Hevea Brassillensis) in Nigeria

Akise¹,

Abolagba²,

Eyong³

2013

GJAS

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A study of the mycoflora of three fish species: Lutjanus agennes (Red Snapper), Mugil cephalus (Mullet), Chrysichthys walkeri (Catfish) smoke-dried using Rubber wood (Hevea brassillensis) was carried out. Fish samples were bought from Ogbe-Ijoh market in Warri, Delta State and smoked using a traditional rectangular mud kiln (Chorkor) and stored on open benches in the laboratory at room temperature. Samples from the smoke-dried fish species were assessed tri-weekly using amended potato dextrose agar during the period of storage. Moisture content of the fish samples varied with storage time but was not significant (P> 0.05). The highest mean fungi count of (1.08 x10 , 8.0 x 10 5 and 1.16 x 10 6) cfu/g was recorded in the gills, muscle and skin of Chrysichthys walkeri during the six weeks of storage. There were significant differences (P<0.05) in the mean fungi counts in the three anatomical parts among the fish species. The predominant fungi species isolated from three different anatomical parts of smoke-dried fish samples during storage was made up of six (6) genera of fungi. Saccharomyces (37.69%), followed by Penicillum italicum (20.29%), Penicillum oxalicum (17.39%), Mucor sp (10.15%), Rhodotorula sp (7.25%), Aspergillus sp (5.79). The study has shown that fish samples could still be consumed after six (6) weeks of storage but were heavily contaminated with microorganisms and could pose a serious health concern for consumers.

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Microbiology of Cured and Fermented Fish

Cited by 21 publications

References 26 publications

Mycoflora of Some Smoked Fish Varieties in Benin City Nigeria

Mycoflora of Some Smoked Fish Varieties in Benin City Nigeria

Antagonistic activities of lactic acid bacteria in food and feed fermentations

Mycoflora of Three Fish Species Smoke-Dried Using Rubber Wood (Hevea Brassillensis) in Nigeria

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