Microflore et anchoitage.

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Identifiant documentaire 9-1826
Identifiant OAI oai:archimer.ifremer.fr:1826
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Auteur(s): Campello, Francois
Mots clés MED France ANE Clupeidae Pisces Engraulis encrasicolus Microorganisms Curing Processing fishery products
Date de publication 01/12/1983
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Langue fre
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Source Revue des Travaux de l'Institut des Pêches Maritimes (0035-2276) (ISTPM), 1983-12 , Vol. 47 , N. 3-4 , P. 227-236
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Description
The author studies the microbial phenomena which occur during the maturation of French anchovies, some from the Basque, the others from the Roussillon coast. There are some differences in relation with the origin of the fishes. On a marine agar, the microflora of the Mediterranean ones is almost constant or in a light diminution while that of the Atlantic ones is climbing during 9 weeks before a decline. On an extremely salted agar and in the both origins the archaebacteria are increasing in number during 5 to 6 weeks and diminishing before. The complete ripening is obtained within 16-17 weeks. The limits of the significance of the microbiological analysis are discussed.
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