Özoul Fatih
Normal 0 false false false EN-US X-NONE X-NONE/* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;}Total 109 bacterial strains were isolated and 20 different bacterial species were identified from fresh blue crab. In order to confirm bacterial species, Analytical Profile Index Test Strips (API) was used. Bacterial flora from three different parts (crab surface, body meat and claw meat) of blue crab was identified by using API-20E, API-20NE and API Listeria Test Kits. Pseudomonads were largest isolated group and constituted 50%, 40% and 29.8% of total bacteria on surface, in claw and body meat of blue crab, respectively. Although Listeria was not found on surface of blue crab, Listeria grayi (10%) and Listeria seeligeri (3.3%) were isolated from claw meat and body meat of blue crab, respectively. Percentage of unidentified bacteria was 12.5% for surface, 30% for claw meat and 30% for body meat of blue crab.
