Effect of different levels of molasses, salt and antimycotic agents on microbial profiles during fermentation of poultry intestine

Bioresource Technology

Volumn 63, Issue 3, 1998, Pages 237-241

  Shaw, D M ^a   Rao, D Narasimha ^a   Mahendrakar, N S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antimycotic agents; Ensilage; Fermentation; Microbial profile; Molasses; Poultry intestines

Indexed keywords

AGRICULTURAL WASTES; CARBOXYLIC ACIDS; COMPOSITION EFFECTS; MOLASSES; PH; SALTS; YEAST;

BENZOIC ACID; PROPIONIC ACID; SORBIC ACID;

FERMENTATION;

ANTIFUNGAL AGENT; BENZOIC ACID; MOLASSES; PROPIONIC ACID; SODIUM CHLORIDE; SORBIC ACID;

ANIMAL FOOD; ARTICLE; BACTERIAL GROWTH; ENVIRONMENTAL TEMPERATURE; FERMENTATION; FUNGUS GROWTH; INDIA; INTESTINE; MOULD; PH; POULTRY; PRIORITY JOURNAL; YEAST;

EID: 0032032688     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(97)00136-3     Document Type: Article

References (18)

1. Ahmed, J. & Mahendrakar, N. S. (1495). Effect of different levels of molasses and salt on acid production and volume of fermenting mass during ensiling of tropical fresh-water fish viscera. J. Food Sci. Technol., 32, 115-118.
2. Ahmed, J., Ramesh, B. S. & Mahendrakar, N. S. (1996). Changes in microbial population during fermentation of tropical fresh water fish viscera. J. Appl. Bacteriol., 80, 153-156.
3. Anon (1995). Final report of research project entitled. 'Development of technology for utilisation of food processing wastes and low cost byproducts as a source of protein in preparation of aquaculture feeds' (Nr. GAP-0084). Grant-in-aid by Dept. of Biotechnology, Ministry of Science and Technology, Govt. of India.
4. AOAC (1990). Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists. Washington, D.C.
5. APHA (1984). Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington, D.C.
6. Barnes, E. M., Mead, G. C. & Barnum, D. A. (1971). The intestinal flora of the chicken in the period 2 to 6 weeks of age, with particular reference ro the anaerobic bacteria. British Poult. Sci., 11, 311-326.
7. Duncan, D. B. (1955). Multiple range and multiple F-test. Biometrics, 11, 1-42.
8. Durairaj, A. S., Santhanaraj, T., Sultan, K. M. & Dorai Rajah, K. A. P. A. (1976). Utilisation of trash fish. Fish silage - some aspects of processing and storage. In Proc. Symp. Fish Process. Ind., Central Food Technol. Res. Inst., Mysore, India.
9. Evans, J. B. (1986). Staphylococci. In Advances in Meat Research, Vol. 2, 'Meat and Poultry Microbiology', eds A. M. Pearson and T. R. Dutson. AVI, Connecticut.
10. Fuller, R. (1973). Ecological studies on the lactobacillus flora associated with crop epithelium in the fowl. J. Appl. Bacteriol., 36, 131-139.
11. ICMSF (1980). Microbiol Ecology of Foods, Vol. 1. Factors affecting life and death of microorganisms, pp. 92-110. International Commission on Microbiological Specifications for Foods. Academic Press, London.
12. Levin, R. E. (1994). Lactic acid and propionic acid fermentation of fish hydrolysales. In Fisheries Processing - Biotechnological Applications, ed. A. M. Martin, pp. 273-310. Chapman and Hall, London.
13. Lindgren, S. & Pleje, M. (1983). Silage fermentation of fish and fish waste products with lactic acid bacteria. J. Sci. Food Agric., 34, 1057-1067.
14. Mahendrakar, N. S., Khabade, V. S., Yashoda, K. P. & Dani, N. P. (1991). Chemical and microbiological changes during autolysis of fish and poultry viscera. Trop. Sci., 31, 45-54.
15. Mahendrakar, N. S., Rathinaraj, K., Khabade, V. S., Dani, N. P. & Ramesh, B. S. (1995). Chemical changes during fermentation of poultry intestine with molasses. Irish J. Agric. Food Res., 34, 175-181.
16. Raa, J. & Gildberg, A. (1982). Fish silage: a review. CRC Critical Rev. in Food Sci. Nutr., 16, 383-419.
17. Urlings, H. A. P., Bijker, P. G. J. & Van Longtestijn, J. G. (1993). Fermentation of raw poultry byproducts for animal nutrition. J. Anim. Sci., 72, 2420-2426.
18. Zuberi, R., Fathima, R., Shamshad, S. J. & Qadri, R. B. (1993). Preparation of fish silage by microbial fermentation. Trop. Sci., 33, 171-182.