PubMed Health⌕ Search

Biomedical subjects

R ADAMS

Publications and source records attributed to R ADAMS.

At least 19 recordsLinked to original sources
PubMed1965

BACTERIOLOGY OF SPOILAGE OF FISH MUSCLE. 3. CHARACTERIZATION OF SPOILERS.

A total of 807 bacterial isolates from fresh and spoiling fillets of English sole (Parophrys vetulus) stored at 5 C were classified as to genus and tested for various biochemical activities, including the ability to spoil sterile muscle press juice at 5 C. Production of off-odor, volatile reducing substances, and trimethylamine was used to estimate spoilage. It was found that (i) spoilers could be distinguished from nonspoilers on the basis of the juice spoilage test, (ii) differentiation between spoilers and nonspoilers could not be achieved by means of the usual biochemical tests, (iii) no micrococci, flavobacteria, and "coryneforms" were spoilers, (iv) certain specific subgroups of the genus Pseudomonas consisted exclusively of spoilers whereas others were inactive, (v) the genus Achromobacter likewise consisted of spoilers and nonspoilers, and (vi) "coliforms" could produce spoilage. It was concluded that a method is now available to determine directly and unequivocally the role played in spoilage by various bacterial groups and that it is no longer necessary to rely on indirect evidence.

Achromobacter↗
PubMed1964

BACTERIOLOGY OF SPOILAGE OF FISH MUSCLE. II. INCIDENCE OF SPOILERS DURING SPOILAGE.

A test medium consisting of a sterile raw press juice from fish muscle was used to determine the incidence of spoilage bacteria on stored fillets of English sole (Parophrys vetulus). The initial load of spoilers was shown to be consistently below 10%. This percentage rose but slightly toward the middle of the spoilage runs, and actually declined when spoilage was most apparent both organoleptically and chemically. Further evidence implicating the Pseudomonas and Achromobacter groups in the spoilage of fresh fish is presented.

Achromobacter↗
PubMed1963

BACTERIOLOGY OF SPOILAGE OF FISH MUSCLE. I. STERILE PRESS JUICE AS A SUITABLE EXPERIMENTAL MEDIUM.

A sterile raw fish muscle press juice, diluted 1:4 with saline, has been prepared. This dilution greatly facilitated Seitz filtration and affected the spoilage properties of the medium only negligibly. At 5.5 C, the spoilage pattern of naturally contaminated diluted juice was almost identical to that of naturally contaminated fillets. This was shown by comparing the quantitative and qualitative aspects of the bacterial flora on the two substrates and by measuring the production of volatile reducing substances (VRS) and of trimethylamine (TMA). With the sterile raw muscle press juice, some preliminary data showed that individual members of the genera Achromobacter and Pseudomonas differ markedly in their spoilage capabilities: some grew but did not produce spoilage detectable either organoleptically or chemically; others gave rise to strong off odors and to high levels of VRS and TMA.

Achromobacter↗