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OPTIMIZATION OF THE LACTIC ACID FERMENTATION OF HYDROLYZED COD ( GADUS MORHUA ) GURRY WITH CORN SYRUP AS CARBOHYDRATE SOURCE
Author(s) -
GIURCA RADU,
LEVIN ROBERT E.
Publication year - 1992
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1992.tb00452.x
Subject(s) - pediococcus acidilactici , lactobacillus plantarum , fermentation , food science , lactic acid , chemistry , lactobacillus brevis , pediococcus , hydrolysis , maltose , maltotriose , glucose syrup , lactobacillus , bacteria , biochemistry , biology , starch , sucrose , genetics
The purpose of this study was to determine the optimum concentrations of corn syrup required with the use of several species of homofermentative lactic acid bacteria and a commercial mixed culture inoculum in the fermentation of hydrolyzed cod gurry. Among the three homofermentative bacteria studied, Lactobacillus plantarum, Streptococcus faecium, and Pediococcus acidilactici, consistent results regarding the most rapid rate of pH reduction and the lowest final pH were obtained with L. plantarum. S. faecium was the least desirable organism on the basis of fermentation rates and the extent of pH reduction after 72 h of incubation. Corn syrup at a concentration of 4.0% (w/w) was found to be optimum for achieving a rapid and successful lactic acid fermentation of hydrolyzed cod gurry with Lactobacillus plantarum. Corn syrup at a concentration of 4.5% was found to be optimum for rapidly achieving a final pH of 4.0 with the commercial mixed inoculum Stabisil. The maltose content of corn syrup was utilized at a notably slower rate than glucose by all three microorganisms during the first 18 h of incubation. Throughout the fermentations, maltotriose was utilized significantly by only L. plantarum.