Microbiological quality of fermented fish silage

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dc.contributor.authorRao, M.B.
dc.contributor.authorBabu, J.US.
dc.contributor.authorKhasim, I.D.
dc.date.accessioned2014-01-07T04:13:33Z
dc.date.available2014-01-07T04:13:33Z
dc.date.issued2009
dc.description.abstractThree 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.en_US
dc.identifier.citationIndian Journal of Fisheries 2009: 46(5), 488-490en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1300
dc.language.isoenen_US
dc.publisherIndian Council of Agricultural Researchen_US
dc.subjectFish silageen_US
dc.subjectfermented silageen_US
dc.subjectlactic acid bacteriaen_US
dc.titleMicrobiological quality of fermented fish silageen_US
dc.typeArticleen_US
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