Studies on the rowth Temperature Ranges of Bacteria Isolated from Fresh Sardine at Diffrent Primary Incubation Temperatures

Abstract

The effect of primary mcubation temperature on the growth temperature range was
studied with reference to 296 bacterial cultures isolated from sardine using streak
plate technique. The primary incubation temperature used during bacteriological
sampling caused a selection of strains according to their growth temperature requirements. Incubation at 8°C caused greater recoveries of psychrotrophs while 3rC favoured mesophiles. An incubation temperature of 30°C facilitated the growth
of both psychrotrophs and mesophiles