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Studies om microorganisms associated with prawn pickle



Studies om microorganisms associated with prawn pickle



Journal of Food Science and Technology 31(2): 165-167



Microorganisms associated with prawn pickle, stored at ambient temperature (30 +- 2 degree C), were studied for 270 days at regular intervals. A decrease in total viable count up to 60 days and a slight increase thereafter were observed. Bacillus spp. were the dominant group comprising more than 50% of the total population, followed by Micrococcus spp. The population of anaerobic spore-formers increased with the increase in storage period. All the bacterial isolates were positive for lipid hydrolysis, while only Bacillus spp. were able to liquefy gelatin. The initial bacterial flora were sensitive to low pH and higher salt levels, in contrast to higher salt and acid tolerance by the surviving bacterial flora during storage.

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