Stickwater, a by-product of the fish meal and oil industry, is an aqueous suspension of fish proteins, lipids, and other materials, and also contains soluble nonprotein nitrogen but no carbohydrate. It is usually partially evaporated by heat to a marketable form called "fish solubles," which is sold with an acid preservative as an animal feed supplement. However, fish solubles are only used to a limited extent in feeds, because the lipids of solubles (averages 11%) are relatively prone to oxidative rancidity development. An investigation was undertaken to digest and/or stabilize lipids in stickwater by lipolytic fermentations and, at the same time, to attempt to increase the protein content as single cell protein. Strains of the yeast Candida lipolytica and the yeast like mold Geotrichum candidum were employed for these investigations. Stickwater fermentations were performed in a laboratory bench top fermentor. Respirometric studies of lipid metabolic activity and microbial observations were periodically performed during these fermentations. Rapid microbial growth and metabolic activity were observed in well aerated cultures. Fermented products were evaluated for chemical composition. Lipid residues were characterized by thin-layer chromatographic procedures. There was evidence of abundant microbial growth, increased lipolytic activity, and decreased lipid content. However, evidence was lacking to show that the protein content of stickwater was actually increased.

When cod (Gadus morhua morhua) and headless white shrimp (Penaeus setiferus) were gamma irradiated with a series of low-ionizing radiation doses, a "shoulder(s)" was observed in the graph (log microbial counts versus dose) in the approximate range of 25 to 75 krads. When the microbiological survivors were differentiated into total counts, proteolytic and pseudomonad-type bacteria, it was observed that the pseudomonad-type bacteria were rapidly destroyed by 25 krads and that proteolytic bacteria were destroyed at a faster rate than the rest of the microorganisms. When cod fillets and shrimp were compared with their respective homogenates and irradiated at doses of 0, 10, 20, 30, 40, 50, 60, 80, 100, 150, 200, and 300 krads, the homogenates did not exhibit the characteristic shoulders. A further experiment was designed to test surface versus uniform dispersion of microorganisms on/in gelatin disks subjected to low doses of irradiation. Differences were found that may explain the observed differences between solid food materials such as fish fillets and shrimp and their homogenates.