Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Multidrug-Resistant and Potentially Pathogenic <i>Escherichia coli</i> Prevalent in Samples of Different Types of Raw Meat Sold in Informal Markets in Luanda, Angola.

Foods (Basel, Switzerland)·2026
Same author

Extended-Spectrum β-Lactamase-Producing <i>Klebsiella pneumoniae</i> in Dogs from Cape Verde and São Tomé and Príncipe: Implications for Public Health.

Antibiotics (Basel, Switzerland)·2025
Same author

Potential of Pine Biochar to Mitigate Bacterial Hazards Present in Recycled Manure Solids from Dairy Cows.

Veterinary sciences·2025
Same author

New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability.

Foods (Basel, Switzerland)·2025
Same author

Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads.

Marine drugs·2024
Same author

Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses.

Foods (Basel, Switzerland)·2024

Related Experiment Video

Updated: Jun 17, 2026

Environmental Screening of Aeromonas hydrophila, Mycobacterium spp., and Pseudocapillaria tomentosa in Zebrafish Systems
09:58

Environmental Screening of Aeromonas hydrophila, Mycobacterium spp., and Pseudocapillaria tomentosa in Zebrafish Systems

Published on: December 8, 2017

10.0K

Microbial Characterization of Yellow Curing Process of Codfish.

Susana Dias1,2, Lélia Chambel3, Rogério Tenreiro3

  • 1Polytechnic of Coimbra, Coimbra Agriculture School, Department of Agricultural Sciences and Technologies, Bencanta 3045-601, Coimbra, Portugal.

International Journal of Food Science
|November 15, 2021
PubMed
Summary

This study investigated bacteria in yellow cured codfish, finding that Staphylococcus and Psychrobacter correlate with spoilage indicators like TVB-N and TMA-N. Staphylococcus can indicate process control for this traditional fish product.

More Related Videos

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
17:16

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

13.3K
Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.6K

Related Experiment Videos

Last Updated: Jun 17, 2026

Environmental Screening of Aeromonas hydrophila, Mycobacterium spp., and Pseudocapillaria tomentosa in Zebrafish Systems
09:58

Environmental Screening of Aeromonas hydrophila, Mycobacterium spp., and Pseudocapillaria tomentosa in Zebrafish Systems

Published on: December 8, 2017

10.0K
Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
17:16

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

13.3K
Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.6K

Area of Science:

  • Food Microbiology
  • Seafood Science
  • Biochemistry

Background:

  • Yellow cured codfish production involves water soaks and drying, altering its physicochemical properties.
  • Understanding the microbial dynamics is crucial for product quality and safety.
  • Previous research has not fully elucidated the specific bacterial groups involved in yellow curing.

Purpose of the Study:

  • To identify key bacterial groups in the yellow codfish curing process.
  • To correlate bacterial populations with changes in physicochemical properties (moisture, salt, TVB-N, TMA-N).
  • To assess the role of dominant bacteria in the final product characteristics.

Main Methods:

  • Analysis of 28 codfish samples across seven curing stages.
  • Microbial enumeration using Most Probable Number (MPN) for various bacterial types.
  • Physicochemical analyses including moisture, salt content, pH, total volatile basic nitrogen (TVB-N), and trimethylamine nitrogen (TMA-N).

Main Results:

  • Total aerobic bacteria counts increased from 3.9 to 5.9 log MPN/g during curing.
  • Salt content decreased from 17% to 8%, while moisture increased from 53% to 67%, favoring spoilage bacteria.
  • Genera *Staphylococcus*, *Psychrobacter*, *Pseudomonas*, and *Alcaligenes* dominated; *Staphylococcus* and *Psychrobacter* correlated with higher TVB-N and TMA-N.

Conclusions:

  • The yellow curing process, particularly desalting and drying, significantly influences microbial composition and spoilage.
  • *Staphylococcus* species are dominant at higher salt concentrations and can serve as an indicator for process control.
  • Specific bacterial genera play a vital role in developing the characteristic flavor and quality of yellow cured codfish.