Question

The Dun spoilage in salted and dried fish is caused by the growth and survival of which one of the following?

• A. Halophiles
• B. Molds
• C. Yeasts
• D. Protozoans

Hint:

Salted Fish Spoilage:
DUN Spoilage (Brown spots) $\rightarrow$ MOLDS (Wallemia sebi Sporendonema epizoum).
PINK Spoilage (Red slime) $\rightarrow$ Halophilic BACTERIA (Halobacterium).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Cured fish mycology and xerophilic spoilage: Dun spoilage is caused by brown/fawn-colored halophilic and xerophilic molds (Wallemia sebi Sporendonema epizoum) growing on salted fish surfaces.
Key Formula or Approach:
\[ \text{Dun Spoilage} = \text{Halophilic Xerophilic Mold } (\textit{Wallemia sebi} / \textit{Sporendonema epizoum}) \quad [a_w \approx 0.75, \text{ High Salt}] \]

Step 2: Detailed Explanation:
In cured fish microbiology and salted seafood spoilage:
1. Dun Spoilage (B): Characterized by chocolate-brown, fawn, or black peppery spots and powdery surface discoloration on cured, salted dried fish. It is caused by the growth of halotolerant and xerophilic Molds (Fungi), predominantly {Wallemia sebi (formerly Sporendonema epizoum).
2. Pink Red Spoilage: Caused by extreme halophilic Bacteria (Halobacterium salinarum, Halococcus) causing red slime and proteolysis.

Step 3: Final Answer:
Therefore, Dun spoilage is caused by Molds, matching option (B).