A series of seven gram-negative obligately psychrophilic cultures were isolated from a fresh haddock fillet and constituted 8.8% of the total bacterial population on the tissue. All of these isolates are facultatively anaerobic, ferment dextrose without gas production, produce trimethylamine, are sensitive to the vibriostatic agent 0/129, and grow at temperatures from 0 to 15 degrees C but not at 20 degrees C.
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