Veljanovski, Kristijan and Blazhekovikj - Dimovska, Dijana (2023) THE INFLUENCE OF HALOPHILIC BACTERIA ON THE FISH QUALITY AND SAFETY. Journal of Agriculture and Sustainable Rural Development (JSARD), 1 (1-2). pp. 132-138.
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Abstract
Salting, together with the process of drying and smoking, is one of the oldest ways of fish preserving. Salting acts
on the development of microorganisms in such a way that the salt takes away the water, and consequently, growth
arrest, sporulation, or death of the bacteria occurs. Salt concentration above 10% in fish meat slows down the
development of most putrefactive and proteolytic microorganisms, including pathogenic species. Higher
concentrations of salt have a bactericidal effect on bacteria and stop growth, while some species sporulate. Only a
relatively small number of microorganisms, called halophiles, can grow on nutrient media with increased salt
concentration.
Microorganisms, according to salt sensitivity, are divided into halophile microorganisms, halotolerant
microorganisms, and molds. Halophiles are those microorganisms that tolerate increased salt concentrations well
and are divided into facultative halophiles that do not need salt for their development, and non-facultative
halophiles that need salt for growth and reproduction, in concentrations of 2%. True halophiles, which include
species of the genera Halobacter and Halococcus, can reproduce at salt concentrations of 15-25%. Moderate
halophiles, including species from the families Bacillaceae and Vibrionaceae, as well as species from the
genus Micrococcus, can grow at salt concentrations of 3-15%. Halotolerant species belonging to Micrococcaceae
and Corynebacterium tolerate salt concentrations up to 5%. Halotolerant bacteria are bacteria from the
genera Micrococcus, Pseudomonas, Leuconostoc, Vibrio, and Streptococcus. The most sensitive genus to salt is
the genus Clostridium.
Most halophile microorganisms are not pathogenic for humans, except for bacteria from the genera Vibrio,
Salmonella, Bacillus, Pseudomonas, Staphylococcus, Clostridium, etc. Spoilage of food caused by halophile
bacteria is manifested by a change in its organoleptic properties (color change, the appearance of mucus, and
sometimes the appearance of foreign odors and gases).
This paper aims to show the importance and species of halophile bacteria in the processing of food of animal
origin, as well as the influence of halophile bacteria on the fish quality and safety.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Natural sciences > Biological sciences |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r Dijana Blazhekovikj - Dimovska |
| Date Deposited: | 13 Aug 2024 13:03 |
| Last Modified: | 13 Aug 2024 13:03 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10142 |
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