论文部分内容阅读
Studies on the bacteriological changes of four types of seafood were carried out to evaluate the effect of storage temperature on the microbiological quality of the seafood.Total mesophilic and psychrophilic aerobic counts,histamine producing bacteria,cadaverine producing bacteria,putrescine-producing bacteria and proteolytic bacteria were analysed in the seafood using total plate count agar,Nivens media,lysine decarboxylase media,arginine decarboxylase and milk agar respectively.Results obtained showed that total mesophilic and psychrophilic aerobic counts of Penaeus monodon were higher than the other three types of seafood tested.