On the Bacteria from the Decomposing Fish Fillets

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There are not so many studies of the bacteria which decompose the fish muscle. HUNTER⁽⁴⁾ isolated from the decomposing salmon, Colon-cloaca group, Bact alkaligenes, Bact. formosum-like bacteria and pigment producing bacteria. HILDEBRANDT⁽⁶⁾ isolated from the putrefying fish, aerobic, motile, partly spore forming bacteria, but not an anaerobic. BECKER⁽²⁾ observed that the bacteria found in putrefying fish were aerobic gelatin-liquefying bacteria besides coccus, diprococcus, short or long rods. FELLERS⁽³⁾ obtained cocci, sporulating aerobes, aerobic asporogenous chromatic rods, aerobic asporogenous achromogenic rods, yeasts, obligate anaerobes and spirlla from the decomposing salmon. HULPHER⁽⁶⁾ isolated ten kinds of bacteria from putrefying fish and observed that these becteria were short oval, gram negative bacteria (partly gelatin liquefied) and micrococcus. HARRISON⁽⁵⁾ found in decomposing fish muscle a number of Achromobacter which were probably marine bacteria (Micrococcus, Flavobacterium, Pseudomonas) with the ability to decompose the fish muscle. SCHÖNBERG⁽⁶⁾ reported that the most encountered bacteria in the putrefying fish muscle were the rods, gram negative, slender, very active motile, gelatin liquefying and best flourishing at room temperature.
Most of the authors above mentioned isolated the bacteria from the putrefying raw fish, the kinds of these being different according to their origins. The present paper embodies my observations on the bacteria found on fish fillets obtained from Tokyo fish market.