Abstract：
:Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhabiting a river environment and from fish reared in an aquaculture unit with a water recirculation system. Various species of lactobacilli were present in relatively high number in the intestines of edible fresh water fish from the river, especially in the warm season but in low numbers in the cold season. Lactobacilli were scarcely found in the intestines of edible farmed fish reared in a recirculation system in warm water. Lactobacilli are reported for the first time from the intestines of wild European eel, perch, rudd, ruffe, bleak, silver bream, chub, somnul and farmed African catfish. The two first fishes, and the last one are highly valuable species for fisheries and aquaculture. Additionally, improved methods for storage and bacteriological analysis of fish intestinal content are described. The natural presence of lactic acid bacteria in fish may be of great interest in producing fermented fish products worldwide.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Bucio A,Hartemink R,Schrama JW,Verreth J,Rombouts FMdoi
10.1016/j.fm.2005.06.001subject
Has Abstractpub_date
2006-08-01 00:00:00pages
476-82issue
5eissn
0740-0020issn
1095-9998pii
S0740-0020(05)00087-0journal_volume
23pub_type
杂志文章abstract：:The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...
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pub_type： 杂志文章,评审
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更新日期：2009-09-01 00:00:00
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