Microbiological quality of fermented fish silage
Microbiological quality of fermented fish silage
Date
2009
Authors
Rao, M.B.
Babu, J.US.
Khasim, I.D.
Journal Title
Journal ISSN
Volume Title
Publisher
Indian Council of Agricultural Research
Abstract
Three batches of fermented silage (FS) were made using silver bellies (Leiognathus sp), along with Lactobacillus plantarum (5%), sodium benzoate (0.5%) and molasses (6, 8 and 10%). The result indicated that 10% molasses with Lb. plantarum and sodium benzoate yielded a stable silage with desirable pH of <4.5, whereas molasses at 6 or 8% did not produce stable silage and had high levels of H sub(2)S producing bacteria and total Enterobacteriaceae counts. The minimum pH attained was 4.0, 4.7 and 5.0 in 10, 8 and 6% molasses, respectively. Experiments were carried out to use material from previous FS as starter inoculum for converting fresh fish mince to silage using 1:1, 1:2, 1:4, 1:5 and 1:10 (inoculum:fresh fish mince) ratios. Stable FS (14 day old silage with LAB count of 7.4 log cfu/g and total plate count of 7.3 log cfu/g) was added to fresh fish mince, to which the required amount of molasses (10%) and sodium benzoate (0.5%) were added. The results suggested that 14-day old FS can be used as starter culture at 1:5 ratio effectively to produce stable FS.
Description
Keywords
Fish silage, fermented silage, lactic acid bacteria
Citation
Indian Journal of Fisheries 2009: 46(5), 488-490