The Importance of Flavobacterium in Fish Spoilage

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Abstract
Two hundred and forty-five cultures of Flavobacterium were isolated from fish; 16 per cent reduced trimethylamine oxide; 25 per cent reduced sodium nitrate; 50 per cent were proteolytic; 70 per cent grew at 2 °C. None fermented dextrose or hydrolysed fat.Many of the cultures produced a yellow discoloration but no offensive spoilage odours on fish muscle. Other strongly proteolytic cultures produced putrid odours at 5 to 8 days on fish stored at 3 °C.Under commercial conditions they are not as important in the development of spoilage as the more active achromogenic rods which rapidly outgrow the Flavobacterium on stored fish.

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