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The microflora of semi-preserved fish products III. Principal groups of bacteria occurring in tibits

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Abstract

Bacterial cultures isolated from semi-preserved fish products (i.e. titbits) and believed to be of major importance in the spoilage of the product, were examined and classified. Three groups were found. One group belonged to the family Micrococcaceae, containing strains from the generaMicrococcus andStaphylococcus. The remaining two groups belonged to the family Lactobacteriaceae, comprising two species of the genusPediococcus and heterofermentative species of the generaLactobacillus andLeuconostoc.

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  1. Swedish Institute for Food Preservation Research, Göteborg, Sweden

    Inger Erichsen

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  1. Inger Erichsen
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Erichsen, I. The microflora of semi-preserved fish products III. Principal groups of bacteria occurring in tibits. Antonie van Leeuwenhoek 33, 107–112 (1967). https://doi.org/10.1007/BF02045540

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