Isolation of the Pseudomonas spp. to Cause of Microbial Spoilage of Fishes

Year 2016, Volume: 10 Issue: 1, 22 - 25, 01.02.2016

Dilek Seker Fulya Ocak

Abstract

In this study, fish samples such as trout (Oncorhynchus mykiss), gilt head bream (Sparus auratus), sea bass (Dicentrarchus labrax), mullet (Mugil cephalus) and whiting (Merlangus euxinus) supplied from fish sales centers arround the country of Izmir and Manisa, Turkey were such as bacterial flora of the investigated samples of carcass and gills. isolation and identification applied on fish samples. Vitek 2 (Biomerieux) system were used to identification of Pseudomonas spp. At the end of identification, counting of Pseudomonas spp. carried out. According to the results of counting determined between values of P<105-3.2x107 cfu/g on gills and P<105-2.8x107 cfu/g on carcass of trout; P<105-2.3x107 cfu/g on gills and P<105-2.7x107 cfu/g on carcass of gilt head bream; P<105-2.8x107 cfu/g on gills and P<105-1.6x107 cfu/g on carcass of sea bass; P<105-1.0x107 cfu/g on gills and P<105-1.1x107 cfu/g on carcass of mullet; 3.0x105-1.5x106 cfu/g on gills and 7.2x105-9.0x105 cfu/g on carcass of whiting. Pseudomonas spp. identified from fishes were Pseudomonas fluorescence and Pseudomonas putida

Keywords

Pseudomonas, microbial spoilage, fish, isolation