علوم زیستی دریا
Ainaz Khodanazary; Abdolmajid Hajomoradloo; Rasool Ghorbani
Abstract
The aim of this study was to investigate the effect of solid-state fermentation on quality properties, enzyme activity and apparent digestibility of nutrients of Kilka Anchovy. Kilka Anchovy meal were mixed with 25% wheat flour and inoculated with microorganisms (108 cell/ml) and kept in an incubator ...
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The aim of this study was to investigate the effect of solid-state fermentation on quality properties, enzyme activity and apparent digestibility of nutrients of Kilka Anchovy. Kilka Anchovy meal were mixed with 25% wheat flour and inoculated with microorganisms (108 cell/ml) and kept in an incubator for 14 days at 37 ºC. Comparison of oxidation and hydrolysis indexes at Kilka Anchovy silage inoculated with microorganisms showed that S. cerevisiae was the lower free fatty acid (7.62 µ mole/g fish) and peroxide (12.47 meq peroxide/1000g oil). The lowest nitrogen non protein of Anchovy Kilka silagr was shown with fish silage inoculated with L. plantarum and B. subtilis. The lowest thiobarbituric acid (8.40 mg malonaldehyde/ kg) was showed at fish silage inoculated with fungi A. niger. The highest α-amylase and acidic protease activites was shown at fish silage inoculated with fungi A. niger and yeasts (S. cerevisiae and S. carlesbergensis), respectively. The in vitro digestibility of dry matter and crude protein with different levels of the fish silage increased. The highest of in vitro digestibility of dry matter and crude protein was related to S. cerevisiae (P>0.05). Generally, the results showed that S. cerevisiae had the best quality properties, enzyme activity and digestibility of nutrient of fermented silage compared with other fish silage inoculated with other micoorganisms.