Isolation from haddock tissue of psychrophilic bacteria with maximum growth temperature below 20 degrees C

A series of seven gram-negative obligately psychrophilic cultures were isolated from a fresh haddock fillet and constituted 8.8% of the total bacterial population on the tissue. All of these isolates are facultatively anaerobic, ferment dextrose without gas production, produce trimethylamine, are sensitive to the vibriostatic agent 0/129, and grow at temperatures from 0 to 15 degrees C but not at 20 degrees C.