Question

Pink spoilage in salted fish is caused by :

• A. Sarcina
• B. Serriata
• C. Sporendonema
• D. Micrococcus

Hint:

To remember salted fish spoilages: - Halophilic bacteria (Sarcina Halobacterium) $\rightarrow$ Pink Spoilage.
- Halophilic fungi (Sporendonema Wallemia) $\rightarrow$ Dun Spoilage.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Heavily salted fish products (such as dry-salted cod or mackerel) have low water activity but are vulnerable to spoilage by halophilic (salt-loving) microorganisms.
Detailed Explanation:
"Pink spoilage" is a common defect in salted fish characterized by the appearance of pink or red slime and a putrid odor on the surface of the fish.
This condition is caused by extremely halophilic, red-pigmented rod and coccoid bacteria.
- Classically, halophilic cocci such as {Sarcina species (specifically extremely halophilic species like Sarcina litoralis, now classified under genera like Halococcus or Halobacterium) are responsible for this pink discoloration.
These bacteria produce carotenoid pigments that color the fish muscle pink or red.
- Serratia (2) can produce a red pigment (prodigiosin), but it is not an obligate halophile and does not grow on heavily salted fish.
- Sporendonema (3) (specifically Sporendonema epizoum, now Wallemia sebi) causes "dun" (brown) spot spoilage, not pink spoilage.
- Micrococcus (4) consists of halotolerant bacteria, but they do not cause pink spoilage.

Step 2: Final Answer:
Pink spoilage in salted fish is caused by halophilic bacteria belonging to the genus Sarcina (Halococcus).