Effect of salted hide moisture on contamination of halophilic and halotolerant bacteria
2010
Vihokto, S., Kasetsart Univ., Nakhonpathom (Thailand). Research and Development Inst. | Skunmun, P., Kasetsart Univ., Nakhonpathom (Thailand). Buffalo and Beef Production R and D Center | Piumkla, S., Kasetsart Univ., Nakhonpathom (Thailand). Animal Produce R and D Center
Without any preservation, fresh hide is rapidly destroyed by microorganism. Hide salting prolongs hide quality from microorganism contamination. However, halophilic and halotolerant bacteria growing, in salty condition, can spoil the cured hide. In this condition, hide moisture content is an important factor for bacterial growth. The easiest and cheapest method to reduce hide moisture is air drying. In this experiment, the effect of salted hide moisture on halophilic and halotolerant bacteria number was studied. Salt at the amount of 25% green hide weight was used for drum salting, while that of 40% for hide salting cement pond or traditional one. Cured hide pieces were taken for moisture determination and halophilic and halotolerant bacteria count every week for six weeks. The bacteria peaked at the first week after salting and then decreased in relation to the moisture content. The bacteria were limited at low level as moisture was about or 30%. The results suggest that the hide moisture content can be an indicator for low halophilic and halotolerant bacteria contamination.
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