The Distribution of Microflora in the Viscera of Sardine, Sardinops melanosticta by the storage Temperature

As the putrefaction of fish is greatly relied on the microorganisms inhabited in the viscera of them, we investigated the microfloral changes in the viscera of sardine, Sardinops melanosticta, which has been caught a lot in adjacent sea of Korea but showed rapid spoilage, after storages with various temperature. The following results were obtained. Viable cell counts at of the viscera of sardine were at the fresh sample, at the frozen sample, at the spoiled samples. The most predominant microbial genera from the fresh sardine were Moraxella spp.() and Pseudomonas spp.(), but Enterobacteriaceae() was in spoiled sample. While Moraxella spp.() and Flavobacterium-Cytophaga() were predominant in the frozen sample and Enterobacteriacear() was in the thawed-spoiled sample. The rates of proteolytic enzyme producing bacteria were in the fresh sample, in the frozen sample but the rates were increased to in the spoiled sample and the thawed-spoiled sample respectively.