Anvaendning av mjoelksyrajaesande bakterier foer konservering av animala raavaror.
1985
Lindgren S.
Lactic acid fermentation of waste products used for animal feeding can only be accepted if a hygienic product is obtained with a well-documented storage potential. To undergo a proper fermentation, the material must contain lactic acid bacteria (LAB), nutrition that permits an optimal fermentation and have a temperature which is within the range of the fermentative bacteria. Fish and slaughterhouse wastes cannot be subjected to fermentation without the addition of supplements. The methods used are based on an addition of lactic acid bacteria and fermentable carbohydrates. The preservation relies on the production of organic acids. The effect of other antibiotic substances produced by LAB is still obscure. Degradation of proteins to amino acids and amines is observed during storage of fermented fish silage. This autolysis is mainly caused by endogenous enzymes. The activity increases the content of basic metabolites which reduces the storage stability. To avoid this phenomenon but also in order to reduce the microbial contamination, fish and slaughterhouse wastes used for animal feeding are subjected to a heating process. Spoilage of fermented products during storage is mainly caused by the activity of yeasts and moulds. This phenomenon does not occur in an anaerobic atmosphere. During aerobic storage these organisms can metabolize the organic acids which reduces the storage properties. Sorbic acid and benzoic acid can be used in order to increase the stability. The cost for the additives is however high, which reduces the potential.
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