On the Brown Discoloration in Fish Jelly Products-III

@inproceedings{Fujita1973OnTB,
  title={On the Brown Discoloration in Fish Jelly Products-III},
  author={Yatsuka Fujita and Tatsuo Kanayama},
  year={1973}
}
Two strains of bacteria were isolated from ground raw fish meat. One of them was identified as Achromobacter brunificans, AJ-3230, which had already been described by Ogawa et al. The other strain, UFF-115, could be classified as a species of family Enterobacteriaceae by Bergey's manual (7th ed.), but it was impossible to identify the strain more specifically from the manual descriptions. However, the characteristics of the strain coincided for the most part with those of Serratia in TAYLOR's… CONTINUE READING