Bacteriological Examination of Fish Sauce

Abstract

A bacteriological test was undertaken to the fish sauce which was processed from the waste products of fish loaf manufacture (viscera, flakes and bones of fish) by hydrolyzing, HCl used.
In three samples tested, bacteria organisms in 12 strains were isolated, all of them, belonging to Micrococci, and Gram positive, measured 0.5 to 1.4 microns. The optimum temperatue of the growth was about 30°C (86°F) and survived the maximum temperature, 37°C (98.6°F); they resist to the NaCl solution, having 15 to 20% in concentration; bacteria succumb in the media with PH value below 5.0; no gelatin is liquefied by any of the strains observed. Nitrate is favorably reduced to nitrite and sometimes converted into nitrogen form; ammonium sulfate is also utilized by them, but no ammonia, hydrogen sulfide and indol are produced from peptone water. Carbohydrates are slightly consumed.
The 8 strains of them are nearly related to Micrococcus nitrijicans, it was disclosed.