Characteristics of bacteria of the genus pseudomonas, isolated from foods

Abstract

Twenty two strains of bacteria of the genus Pseudomonas were isolated from contaminated food (milk, meat, poultry and fish). Their morphological and physiology-biochemical characteristics which allowed to identify nine strains are studied. Six strains are members of P. fluorescens, and three strains – P. aeruginosa. The isolated bacteria identification tests were based on such properties as their dependence on mo-lecular oxygen, ability to form specific pigments, catalase activity, ability to grow at different temperatures, nitrates and nitrites reduction, hydrolysis of starch, as well as morphology of cells. The result of this investigation was the creation of collection of bacteria P. fluorescens and P. aeruginosa which would be the base for study and design of food-protection agents from spoilage.