TY  - SER
AU  - Soliman,Zienab I.
AU  - Shalaby,Amany M.
TI  - Occurrence of lipolytic and proteolytic fungi in locally smoked fish
KW  - Smoked fish
KW  - Microbiology
KW  - Food contamination
KW  - Fungi
KW  - Aspergillus
N1  - Includes references
N2  - A total of 100 of locally smoked fish samples, packed in polythene bags or unpacked (50 of each) were subjected to mycological examination. The proteolytic and lipolytic potentials of fungi isolates associated with examined smoked fish were investigated. The incidence of yeast was higher than mould in either packed or unpacked smoked fish samples. Aspergillus and Pencillium spp. were the dominant mould groups, irrespective of the packed or unpacked samples. Other moulds isolated were Eurotium, Fusarium.. Mucor and Cladosporium species. The predominant yeast species was Condida followed by Debaryomyces spp., Rhodotroula spp. and Saccharomyces spp. The protease and lipase producing potential of the isolates varied among the genera and between isolates of the same species. Among the isolates. strains of P. expansum, P. viridicatum, Mucor, Rhodotroula and debaromyces spp. demostrated the most noticeable proteolytic activity wi.th a percentage reach up 100%, followed by strains of A. niger and .A. flavus. The majority of tested mould and yeast isolates were showed lipolytic activities. The existence and growth of these fungi on smoked fish is a pointer to the potential health risk associated with the consumption of smoked fish. Their ability to elaborate protease and lipase may also an indication of their active role in the spoilage of smoked fish
UR  - http://nile.enal.sci.eg/EALE/2008/AVMJ/5408/117/78.pdf
ER  -