The microbiology of stockfish during the drying process
Stockfish is made by drying various species of fish in the open air to a final water content of 17–18% (w/w). By this treatment the fish acquires a very characteristic flavour. A study was made of the microbiology of blue ling ( Molva dypterygia dypterygia ) during this process. Aerobic plate counts...
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crwiley:10.1111/j.1365-2672.1984.tb01407.x 2024-06-02T08:10:28+00:00 The microbiology of stockfish during the drying process Valdimarsson, G. GuđbjöUrnsd'Attir, B. 1984 http://dx.doi.org/10.1111/j.1365-2672.1984.tb01407.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2672.1984.tb01407.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1984.tb01407.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Applied Bacteriology volume 57, issue 3, page 413-421 ISSN 0021-8847 journal-article 1984 crwiley https://doi.org/10.1111/j.1365-2672.1984.tb01407.x 2024-05-03T10:38:50Z Stockfish is made by drying various species of fish in the open air to a final water content of 17–18% (w/w). By this treatment the fish acquires a very characteristic flavour. A study was made of the microbiology of blue ling ( Molva dypterygia dypterygia ) during this process. Aerobic plate counts at 22°C in the flesh of the fish reached a maximum of 4.1 times 10 7 /g dry weight, after drying for 30 days. Analyses of the aerobic/facultatively anaerobic bacterial flora in the flesh showed initially a dominance of Moraxella and Acinetobacter ‐like spp. As the drying progressed a Gram positive, catalase negative flora appeared, increasing its proportion to 77% of the bacterial content of the fish. Representative strains of these bacteria were identified as Lactobacillus plantarum . Article in Journal/Newspaper Molva dypterygia Wiley Online Library Journal of Applied Bacteriology 57 3 413 421 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
Stockfish is made by drying various species of fish in the open air to a final water content of 17–18% (w/w). By this treatment the fish acquires a very characteristic flavour. A study was made of the microbiology of blue ling ( Molva dypterygia dypterygia ) during this process. Aerobic plate counts at 22°C in the flesh of the fish reached a maximum of 4.1 times 10 7 /g dry weight, after drying for 30 days. Analyses of the aerobic/facultatively anaerobic bacterial flora in the flesh showed initially a dominance of Moraxella and Acinetobacter ‐like spp. As the drying progressed a Gram positive, catalase negative flora appeared, increasing its proportion to 77% of the bacterial content of the fish. Representative strains of these bacteria were identified as Lactobacillus plantarum . |
format |
Article in Journal/Newspaper |
author |
Valdimarsson, G. GuđbjöUrnsd'Attir, B. |
spellingShingle |
Valdimarsson, G. GuđbjöUrnsd'Attir, B. The microbiology of stockfish during the drying process |
author_facet |
Valdimarsson, G. GuđbjöUrnsd'Attir, B. |
author_sort |
Valdimarsson, G. |
title |
The microbiology of stockfish during the drying process |
title_short |
The microbiology of stockfish during the drying process |
title_full |
The microbiology of stockfish during the drying process |
title_fullStr |
The microbiology of stockfish during the drying process |
title_full_unstemmed |
The microbiology of stockfish during the drying process |
title_sort |
microbiology of stockfish during the drying process |
publisher |
Wiley |
publishDate |
1984 |
url |
http://dx.doi.org/10.1111/j.1365-2672.1984.tb01407.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2672.1984.tb01407.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1984.tb01407.x/fullpdf |
genre |
Molva dypterygia |
genre_facet |
Molva dypterygia |
op_source |
Journal of Applied Bacteriology volume 57, issue 3, page 413-421 ISSN 0021-8847 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2672.1984.tb01407.x |
container_title |
Journal of Applied Bacteriology |
container_volume |
57 |
container_issue |
3 |
container_start_page |
413 |
op_container_end_page |
421 |
_version_ |
1800756333636485120 |