Description
Isolation and identification of bacterial on fish spoilage.
Abstract
Spoilage of fish is due to chemical enzymatic or microbial activities. This research investigated the microbiological quality of fish. This research conducted helps to isolate and identify major bacterial contaminants to fish. Increase in pH of the spoilt fish from 5.5 to 6.1was due to the microbial activities and enzymatic activities of these bacteria. These were determined using a pour plate method. Identification and characterization of various isolates were based on gram staining techniques and biochemical tests. Streptococcus pyogenes, Staphylococcus aureus, Enterococcuss feacalis and Pseudomonas fluorescensare bacteria’s found in the rotten fish and their microbial counts tends to increase per hour.
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