Accession Number : ADA128573


Title :   Adhesive Property of Bacteria and Its Relationship to Microbial Spoilage of Shrimp.


Descriptive Note : Master's thesis,


Corporate Author : ARMY MILITARY PERSONNEL CENTER ALEXANDRIA VA


Personal Author(s) : Smith,John B


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a128573.pdf


Report Date : 04 Jan 1983


Pagination or Media Count : 64


Abstract : Pacific shrimp (Panadalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Straphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium spp. Attachment, measured by hanging glass cover slips in broth, however, showed Pseudomonas and Staphylococcus spp. to have the greatest ability to adhere. Moraxella spp. showed the least ability to adhere to glass (.02%), followed by Lactobacillus spp. at 0.11%. Arthrobacter and Flavobacterium spp. adhered at 0.30 and 0.37% levels, respectively. Attachment of Pseudomonas spp. to glass was the least affected by media compositon, temperature, or presence of a surface-active agent (sodium hexametaphosphate). Staphylococcus spp. , on the other hand, attached most strongly under optimum growth conditions but were most affected by varying growth conditions, temperature, and presence of a metabolic inhibitor (sodium hexametoaphosphate). This indicates that the adhesive ability of Staphylococcus spp. is directly related to its metabolic activity, while Pseudomonas spp. is less sensitive to changes in metabolism and may depend on motility for adhesion. Bacteria that could adhere strongly on solid surfaces (Pseudomonas and Staphylococcus spp.) tend to be found in greater proportions and, hence, contribute more to the spoilage of shrimp.


Descriptors :   *SHRIMP , BACTERIA , ADHESION , TEST METHODS , THESES , MICROBIOLOGY , STAPHYLOCOCCUS , PSEUDOMONAS , LACTOBACILLUS


Subject Categories : Food, Food Service and Nutrition
      Microbiology


Distribution Statement : APPROVED FOR PUBLIC RELEASE