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The production of naturally fermented fish silage using various lactobacilli and different carbohydrate sources
Author(s) -
Van Wyk Hercules J.,
Heydenrych Christine M. S.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740361110
Subject(s) - silage , fermentation , food science , fish <actinopterygii> , sugar , biology , fermented fish , lactose , lactobacillus , microbiology and biotechnology , fishery
Abstract The suitability for fish silage‐making of eight different Lactobacillus cultures was investigated. The industrial by‐products whey powder and molasses, as well as refined sugar, were tested as fermentation substrates. Using the information obtained two batches of fish silage were made at local white fish processing plants on a semi‐commercial basis and subsequently successfully used on local cattle and pig farms.