Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 350056
Title Presence of lactobacilli in the intestinal content of freshwater fish from a river and from a farm with a recirculation system
Author(s) Bucio Galindo, A.; Hartemink, R.; Schrama, J.W.; Verreth, J.A.J.; Rombouts, F.M.
Source Food Microbiology 23 (2006)5. - ISSN 0740-0020 - p. 476 - 482.
Department(s) Food Microbiology Laboratory
Aquaculture and Fisheries
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) lactic-acid bacteria - identification - flora - l.
Abstract Lactobacilli are Gram-positive and catalase negative rods commonly found in lactic acid fermented foods and in the gastrointestinal tract of mammals and birds. Few studies have described lactobacilli in freshwater fish. We analysed the presence of lactobacilli in the intestines of young and adult freshwater fish inhabiting a river environment and from fish reared in an aquaculture unit with a water recirculation system. Various species of lactobacilli were present in relatively high number in the intestines of edible fresh water fish from the river, especially in the warm season but in low numbers in the cold season. Lactobacilli were scarcely found in the intestines of edible farmed fish reared in a recirculation system in warm water. Lactobacilli are reported for the first time from the intestines of wild European eel, perch, rudd, ruffe, bleak, silver bream, chub, somnul and farmed African catfish. The two first fishes, and the last one are highly valuable species for fisheries and aquaculture. Additionally, improved methods for storage and bacteriological analysis of fish intestinal content are described. The natural presence of lactic acid bacteria in fish may be of great interest in producing fermented fish products worldwide
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