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Lactic acid bacteria and Brochothrix thermosphacta: the dominant spoilage microflora of mediterranean fresh sea fish stored under modified atmosphere packaging conditions.

Author(s) : Ifremer, FIOM, KOUTSOUMANIS K., TAOUKIS P., DROSINOS E. S., NYCHAS G. J. E.

Summary

Data from 23 experiments related to the development of the microbial association of two different Greek fish species (Red Mullet and Gilt head seabream) stored under modified atmosphere packaging, N2/CO2 (50/50%) or CO2/N2/O2 (40/30/30%), at 0 plus or less than 1 deg C were collected and the correlation between total viable count, Lactic acid bacteria, Brochothrix thermosphacta and the remaining shelf life of the products was studied. Results are given.

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Pages: p 158-165

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Details

  • Original title: Lactic acid bacteria and Brochothrix thermosphacta: the dominant spoilage microflora of mediterranean fresh sea fish stored under modified atmosphere packaging conditions.
  • Record ID : 1999-0300
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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