Isolation and Characterization of Microorganisms Associated with Marinated Anchovy(Engraulis anchoitd)

The aim of this paper was to study the microorganisms associated with cold marinated Engraulis anchoita. Raw anchovies had undergone different on-board handling treatments. Marinated anchovies were stored in 2% acetic acid or sunflower oil at 23°C for 4 months. The flora of stored, marinated anchovy was predominated by Lactobacillus spp., specifically L. casei subsp. ca-sei and by Micrococcus spp., specifically M. varians. Staphylococ-cus spp., coliforms, Enterobacteriaceae, molds and yeasts, Escheri-chia coli, Pseudomonas aeruginosa and Clostridia were not found in the marinated and stored anchovies. On-board handling of raw materials had no influence in flora development in the marinated products. Acidification selected for acid-tolerant bacterial species in marinated anchovies. After storage, the kind of filling used, did not influence the microflora.