Gram L, Huss H H
Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Lyngby, Denmark.
Int J Food Microbiol. 1996 Nov;33(1):121-37. doi: 10.1016/0168-1605(96)01134-8.
Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.
新鲜及轻度腌制鱼制品的腐败是由微生物作用引起的。本文回顾了目前关于鱼类及鱼制品微生物学方面的知识，特别着重于特定腐败细菌的鉴定以及腐败的定性和定量生化指标。无论鱼的来源如何，腐败希瓦氏菌和假单胞菌属都是冰鲜鱼的特定腐败细菌。来自温带水域的气调包装海鱼会被耐二氧化碳的发光杆菌 spoilage，而革兰氏阳性菌可能是来自新鲜或热带水域的充二氧化碳包装鱼的 spoilage 菌。高盐含量的鱼制品可能会因嗜盐细菌的生长（咸鱼）或厌氧细菌和酵母的生长（桶装咸鱼）而 spoilage。虽然新鲜鱼和高盐鱼的 spoilage 情况已为人熟知，但对于轻度腌制鱼制品的 spoilage 了解较少。得出的结论是，这种 spoilage 可能是由乳酸菌、某些嗜冷肠杆菌科细菌和/或发光杆菌引起的。然而，这一领域还需要更多的研究工作。 （注：原文中“spoilage”一词在不同语境下含义不太明确，翻译时保留了英文，以便读者理解原文的表述情况。）
