Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass

doi:10.7506/spkx1002-6630-201603031

Abstract

Abstract:

The specific spoilage organisms (SSOs) were isolated and identified from chilled sea bass under 4 ℃ refrigerated
condition. These SSOs were individually isolated using selective medium and their spoilage ability was analyzed. These
isolates were identified based on morphological, physiological and biochemical characteristics and 16S rDNA sequence
analyses. The results showed there were 4 SSOs present in chilled sea bass, including one Pseudomonas fragi, one
Shewanella putrefaciens, and two Pseudomonas sp.. In refrigerated condition at 4 ℃, the spoilage ability of Pseudomonas
fragi was the highest, followed by Shewanella putrefaciens and Pseudomonas sp.

Key words: sea bass, chilled, specific spoilage organism, isolation, identification

CLC Number:

TS254.4

TANG Wenjing, WANG Chuwen, LIU Yunlong, NING Xibin. Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603031.

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Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass

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