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Effect of different levels of molasses, salt and antimycotic agents on microbial profiles during fermentation of poultry intestine.

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Effect of different levels of molasses, salt and antimycotic agents on microbial profiles during fermentation of poultry intestine. Bioresource Technology, 63 (3). 237-241, 18 ref..

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Abstract

Fermentation of poultry offal to produce an animal feed ingredient was studied. This processes may be an economically attractive treatment for these processing wastes. Poultry wastes were mixed with 5-12% (w/w) molasses and 0.5-2.0% (w/w) salt and allowed to ferment naturally under microaerophilic conditions at ambient temp. (26C). Inhibitory effects of organic acids (benzoic, propionic and sorbic acids) were determined. 12% molasses was required for effective fermentation, whilst addition of salt had no marked effects on pH or microbial profile. 0.5% (v/v) propionic acid was effective in controlling growth of yeasts and fungi. It is concluded that a microbiologically safe silage product could be prepared within 6 days under optimized conditions.

Item Type: Article
Uncontrolled Keywords: FERMENTATION-; OFFAL-; POULTRY-; WASTES-
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jul 2008 09:57
Last Modified: 01 Jul 2015 11:48
URI: http://ir.cftri.com/id/eprint/7779

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