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Rapid Fermentation for Ensiling of Poultry Intestines

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Rapid Fermentation for Ensiling of Poultry Intestines. Bioresource Technology, 65. pp. 247-249.

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The influence of two temperatures (26+2°C and 37~C) and inoculation of 5% (w/w) pre-fermented silage as starter culture on hastening the process of fermentation of poultry intestine with 10% (w/w) molasses and 0"5% (v/w) propionic acid under micro- aerophilic condition was studied. The pH values, reducing sugar contents, standard plate counts, lactic acid bacteria and yeast and mould numbers were lower in mixtures fermented at 37~C than in those at 26 +_2°C. The microbiologically safe silage pH of 4"2 was reached in 24, 6 and 5 h in samples fermented at 26+_2°C, 37~C, both without starter culture and at 37~C with starter culture, respectively. Correspondingly, the staphylococci and enterococci were absent in samples at 48, 24 and 12 h onwards and coliforms and Escherichia coli at 48, 12, and 12 h onwards. Thus, the ensiling of poultry intestine with 10% (w/w) molasses and 0"5% (v/w) propionic acid was consider- ably accelerated by inoculating with 5% (w/w) prefer- mented silage as starter culture and fermenting at 37~C required 48-72 h to make the silage product free from pathogens. This longer ensiling time incurs greater cost. The optimum temperature for the multiplication of many bacteria is 37°C (APHA, 1984). The fermented PI silage contained high numbers (9-101ogcfu/g) of lactic acid bacteria (Shaw et al., 1997).The present study was designed to determine the effect of higher temperature (37°C) and the use of prefermented silage as a lactic culture to enhance the rate of fermentation.

Item Type: Article
Uncontrolled Keywords: Poultry intestine, fermentation, tempera- ture effect, starter culture, microbial profile.
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2008 09:47
Last Modified: 03 Oct 2018 08:55
URI: http://ir.cftri.com/id/eprint/8732

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