Determination Of Organic Acid Concentrations In Wet And Spray- Dried Fish Silage Prepared With Lactic Acid Bacteria

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Gulsun Ozyurta, AIiSerhat Ozkutukt*, Yilmaz Ucaru, Abdurahman Polata, Esmeray Kuley Boga"

"Cukurova University

*aliserhat@cu.edu.tr

Abstract:

Organic acids formed in fermented products such as fish silage as a result of hydrolysis, biochemical

metabolism, and microbial activity. Organic acids such as acetic and propionic acids are the most

powerful inhibitors and are used for the prevention of growth of bacteria, yeast and mold. Because

of this, for technical, nutritional, sensorial and microbial point of view, it is important to evaluate the quantitative determination

of

organic acids in fermented foods. ln this study, ln this study, the fermented fish silages were produced with Lactobacillus plantarum(PL), Pediococcus acidilactici(AC), Enterococcus gallinarum(GL), Lactobacillus brevis(BR) and Streptococcus spp.(ST) and the acid silages were prepared _{with formic} acid (FA, %3). The aim of this study was to determine the organic acid

concentrations

of

acid and fermented,

wet

and spray-dried fish silages made from gibel carp (Carassius gibelio). This project was supported by Scientific and Technological Research Council of Turkey (TOVAG-213O166). The results showed

that

although raw gibel carp

did not

contain

propionic acid, it is rich in lactic and acetic acids. ln fermented groups of wet silages, propionic acid

formed primarily followed by lactic acid. ln all the fermented groups, PL group had

the

richest

amount

of

lactic and propionic acids (1935.43 and 4218.80m9/100g, respectively).

ln

terms of propionic acid production, all the fermented groups showed amounts over 2000mg/100g. After

spray drying

of

all

silage groups,

other

than

propionic

acid

production

of

BR

group (3397.95m9,/100g), propionic and lactic acid production

in

all

of

the fermented groups showed amounts over 4000 mg/L00g. The highest acetic and succinic acid accumulation in fermented groups

of

spray-dried

fish

silages was observed

in

PL group (1939.35 mg/100g, 134.13 mg/100g, respectively). The results of this study showed that fermentation process _{for the production of} fish silages with various lactic acid bacteria species formed considerably rich amounts of organic acids.

Keywords: Organic acids, lactic acid bacteria, spray-drying, fish silage, fermentation