Physico-chemical characterization and bacterial isolation from different stages of home-made fish sauce production
Date of Publication
1999
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Biology
Subject Categories
Biology
College
College of Science
Department/Unit
Biology
Abstract/Summary
The study analyzed the temperature, pH, salinity and microbial load of the fish sauce samples from Navotas at three different stages of fish sauce production. The stages of production were the following after the addition of salt to the fishes (stage 1), at six months production period (stage 2) and before the bottling process (stage 3). The results showed that there were no significant differences among the pH, temperature and salinity of the different stages of fish sauce production. There was, however, a significant difference in the mean count at the different stages of fish sauce production. A total of 31 bacterial characteristics of all the isolates were obtained from the different stages. Morphological and biochemical characteristics of all the isolates were determined. Based on the examined characteristics, the bacterial isolates were identified to belong to three genera namely Bacillus, Staphylococcus and Micrococcus.
Abstract Format
html
Language
English
Format
Accession Number
TU08981
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
63 leaves ; Computer print-out.
Keywords
Fishery products--Preservation; Fishery products--Sanitation
Recommended Citation
Enriquez, M. I., Molino, C. S., & Tolentino, R. S. (1999). Physico-chemical characterization and bacterial isolation from different stages of home-made fish sauce production. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/10516
Embargo Period
12-2-2021
