MYCOLOGICAL STATUS OF READY-TO-EATER SALTED FISH | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 7, Volume 32.1, Issue 63, October 1994, Page 74-81 PDF (1.89 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1994.185559 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M.A. ISMAIL; A. NASSAR; AMAL AHMED; H. YOUSSEF | ||||
| Abstract | ||||
| A total of 16 mould genera representing 29 species and one sp < /strong>ecies variety were isolated from forty five ready-to-eat Egyptian salted fish samples. the dominant genera were Aspergillus (53.3%, 75.6%) and Penicillium (44.4%, 68.8%) on malt extract agar and halophilic malt agar respectively. Other frequently isolated moulds were Cladosporium, Acremonium, Alternaria, Eurotium, Rhodotorula and Rhizop < /em>us in a varying percentage. The frequent identified aspergilli Were A. flavus, A alutaceus, A. fumigatus, A. niger, A. sydowii and A. terreus while STEINE for Penicillia were P. chrysogenum and P. Waksmanii. The halophilic malt agar recommended a good fungal isolating media more than malt extract agar. The mean value of pH, aw and NaCL% were 6.6, 0.91 and 13 respectively. The significance importance of fungal isolates as well as the control measures are discussed. | ||||
| Keywords | ||||
| Mycology; Ready-to-eat Salted Fish | ||||
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