Abstract
Bacteriological studies have been conducted on the flat souring deterioration of fish sausage.The spoiled sample showed pH down and a large amount of acetic acid and formic acid were detected in them. At the same time, viable bacteria was found at the level of about 104 per gram. The isolated strain was identified to be Bacillus coagulans which is known as the causative bacteria of flat souring of canned milk products and tomato products.
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