Changes in microbial population during fermentation of silkworm pupae | Variations de la population microbienne au cours de la fermentation de chrysalides de ver à soie
2001
Hashoda, K.P. ((Central Food Technological Research Institute, Mysore (Inde). Meat Fish and Poultry Technology)) | Sachindra, N.M. | Narasimha Rao, D. | Mahendrakar, N.S.
The fermentation ensiling of silkworm pupae (SWP) after mixing with different levels of molasses (0, 7.5 or 12.5 / w/w) and propionic acid (0, 0.25 or 0.5/ v/w) was studied under microaerophilic condition at ambient temperature (26 +/- 2 degrees C) in order to preserve nutrients in SWP and prepare a silage product for use in animal feeds. Further, inhibitive effects of sorbic (0.3/ w/w) or benzoic (0.3/ w/w) acids either singly or in combination with propionic acid (0.5 / v/w) on growth of yeast and moulds during fermentation was also studied. The results revealed that molasses at less than 10/ (w/w) was inadequate and 12.5/ had no additional advantage for effecting fermentation. A reduction in standard plate count and the number of spores, coliforms, Escherichia coli, staphylococci and enterococci and an increase in yeast and moulds and lactic acid bacteria during fermentation was noticed. Spores, coliforms and E. coli were absent after 1 day of fermentation. Inclusion of 0.5/ (v/w) propionic acid and 0.3/ (w/w) sorbic acid was found to be most effective in suppressing the growth of yeast and moulds. Benzoic acid (0.3/ w/w) was not effective as an antimycotic agent. The study indicated that a microbiologically safe silage product can be prepared by homogenizing SWP with 10/ (w/w) molasses, 0.5/ (v/w) propionic and 0.3/ (w/w) sorbic acid and fermenting under microaerophilic condition at ambient temperature (26 +/- 2 degrees C) for 3 days
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