Journal of shellfish research.

v. 15 (1996)

Journal of shellfish research.

v. 23 (2004)

Journal of shellfish research.

v. 22 (2003)

Journal of shellfish research.

v. 12 (1993)

Journal of shellfish research.

v. 17, no. 4-5 (1998)

Journal of shellfish research.

v. 16 (1997)

Journal of shellfish research.

v. 18 (1999)

Protein phosphatase inhibition assays for okadaic acid detection in shellfish: matrix effects, applicability and comparison with LC-MS/MS analysis

The applicability of the protein phosphatase inhibition assay (PPIA) to the determination of okadaic acid (OA) and its acyl derivatives in shellfish samples has been investigated, using a recombinant PP2A and a commercial one. Mediterranean mussel, wedge clam, Pacific oyster and flat oyster have been chosen as model species. Shellfish matrix loading limits for the PPIA have been established, according to the shellfish species and the enzyme source. A synergistic inhibitory effect has been observed in the presence of OA and shellfish matrix, which has been overcome by the application of a correction factor (0.48). Finally, Mediterranean mussel samples obtained from Rı´a de Arousa during a DSP closure associated to Dinophysis acuminata, determined as positive by the mouse bioassay, have been analysed with the PPIAs. The OA equivalent contents provided by the PPIAs correlate satisfactorily with those obtained by liquid chromatography–tandem mass spectrometry (LC–MS/MS).

A Reply to comments by D. Bar-Yosef M. Stiner on "Prehistoric exploitation of marine resources in Southern Africa with particular reference to shellfish gathering: opportunities and continuities"

I am very grateful to Daniella E. Bar-Yosef Mayer and Mary Stiner for their comments on an article I published in the previous issue of Pyrenae. Having spent many years working with coastal sites in South Africa and now settling in the Mediterranean academic landscape, I value the feedback from these two well-known archaeologists who have dedicated years of hard work in this later part of the world. Their opinions are very much appreciated for they allow me to bring new contexts to some of the (old) questions I have pursued in South Africa, an exercise that would help me with the process of broadening my research interests to the Mediterranean region.

Studies on Lactic Acid Bacteria from Tropical Fish and Shellfish

In this study, an attempt has been made to gather enough information regarding lactic acid bacteria from fish and shellfish of tropical regions. The occurrence and distribution of lactic acid bacteria in fresh and frozen marine fish and shellfish, farmed fish and shellfish, cured and pickled fish and shellfish have been investigated. Lactic Acid Bacteria (LAB) have for centuries been responsible for the fermentative preservation of many foods. They are used to retard spoilage and preserve foods through natural fermentations. They have found commercial applications as starter cultures in the dairy, baking, meat, fish, and vegetable and alcoholic beverage industries. They are industrially important organisms recognized for their fermentative ability as well as their nutritional benefits. These organisms produce various compounds such as organic acids, diacetyl, hydrogen peroxide and bacteriocins or bactericidal proteins during lactic fermentations.Biopreservation of foods using bacteriocin producing LAB cultures is becoming widely used. The antimicrobial effect of bacteriocins and other compounds produced during fermentation of carbohydrates are well known to inhibit the growth of certain food spoiling bacteria as well as a limited group of food poisoning and pathogenic bacteria LAB like Lactobacillus plantarum are widely used as starter cultures for the Production of fish ensilage. The present study is the first quantitative and qualitative study on the occurrence and distribution of lactic acid bacteria in fresh and frozen fish and prawn. It is concluded that Lactobacillus plantaruni was the predominant lactobacillus species in fresh and frozen fish and shellfish. The ability of selected Lactobacillus cultures to grow at low temperatures, high salt content, produce bacteriocins, rapidly ferment sugars and decrease the pH make them potential candidates for biopreservation of fish and shellfish.

Enzyme reactions as index of freshness of Fish and Shellfish

An attempt has been made in this study to screen some fish muscle enzymes to assess their potential worth in testing the degree of freshness of fish. A problem with routine enzyme activity determinations is the complexity of the method of enzyme assay. Hence, in the present study as far as possible simple assay techniques were adopted. Several species were screened to assess the possibility of employing this procedure on a large scale. It is hoped that findings of this study will lead to the development of meaningful criteria in testing the freshness of fish. This thesis has been divided into five chapters

Studies on finfish and shellfish diseases

In the present study, fifteen typee of diseases occurring in twenty one species of finfishes end shellfishes are documented and the causes studied. All these are being reported from India for the first time which adds considerably to our existinq knowledge on the subject.In fact, the candidate's studies embodied in this Thesis has also an applied significance aimed at the proper management_of finfish and shellfish aquaculture systems in this country.The thesis is presented in seven main chapters.