Microbial Characterization of Yellow Curing Process of Codfish

Table 1

Phenotypic characterization of microbial strains isolated according to the processing stage.

Processing stage	% Gram+	% catalase+	% oxidase+	15°C	30°C	37°C	% with growth at
							NaCl 0%	NaCl 1%	NaCl 10%	NaCl 15%
Raw codfish ()	25	100	50	100	100	0	100	100	100	50
Soak ()	17	100	66	100	100	17	100	100	100	0
1^st dry ()	14	100	86	100	100	57	100	100	57	21
2^nd dry ()	14	100	71	100	100	71	100	86	29	14
3^rd dry or final product ()	25	100	75	100	100	100	100	100	50	13
After 3 months ()	86	100	14	86	86	86	86	86	86	71
After 5 months ()	86	100	0	100	100	100	100	100	100	71

n: number of strains isolated from each stage or each culture media.