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Abstract

Lactic acid bacteria species naturally present in fish (Streptococcus spp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus gallinarum) and formic acid were compared for production of fish silage, which are protein hydrolysates with immune stimulating properties. It is the first report for Enterococcus gallinarum to be used for producing fermented products. In this study, chemical and microbiological qualities of fish silage by acid or fermented methods were assessed after ripening of silages. It was observed that ripening was completed in maximum two weeks for all silage groups. Then, acid and fermented fish silage were spray dried and analysed for chemical and nutritional properties. As results of the study, these bacteria can be used as starter cultures in fermented products, especially for fish silage. In respect to essential/nonessential amino acid ratio (E/NE), the best groups among the spray -dried fish silages were prepared with formic acid, Lb. plantarum and Pd. acidilactici, respectively. Total antioxidant activity (TAO) of spray -dried fish silage was compared with ascorbic acid and TAO of spray -dried fish silages was found in range of 1.92 -2.86 mg AA/g. The highest DPPH (diphenylpicrylhydrazyl) radical-scavenging ability of spray-dried fish silages was detected in AC group produced with Pediococcus acidilactici (20.26%) and GL group produced with Enterococcus gallinarum (16.95%), but there were no significant differences observed in other groups. According to the in-vitro gas production assessment, spray -dried fish silages generally had considerably high rate of digestibility. It was determined that the acid and fermented fish silage powders had high digestibility and valuable feed sources according to the results of the proximate analysis, amino acids compositions, total antioxidants, DPPH inhibition rates and in-vitro digestibility assessments.Keywords: Fermented fish silage, lactic acid bacteria, chemical quality, antioxidant and antimicrobial activity, in-vitro gas production.

Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications

“…The changes in the pH, proteolysis, etc., confirmed the effect of microbial development on the biological transformation of the nutritional composition. The nutrient fluctuation and availability during the experiment lead to the metabolism of different sauces for energy . According to our finding, after the second day, significant biochemical changes were evident as indicated by the metabolism of proteins .…”

“…This ecological phenomenon typically leads to a stable coexistence that can be seen as reducing community diversity . The first source of nutrients and energy for these microorganisms are carbohydrates, second proteins, and lastly fats. ,, In a well-balanced matrix, the metabolism of all three may coincide or occur in a narrow cycle where some of the microbial metabolites end as an energy source …”

“…20,41,42 In a wellbalanced matrix, the metabolism of all three may coincide or occur in a narrow cycle where some of the microbial metabolites end as an energy source. 43 Moreover, in this case, the production of metabolites made a significant difference when outcompeting the natural microbiota and the survival and dominance of starters. 29,39 Relevant results were obtained attributed to the selection of highly proteolytic strains, which opens opportunities for potential extraction of specific compounds.…”

“…The nutrient fluctuation and availability during the experiment lead to the metabolism of different sauces for energy. 43 According to our finding, after the second day, significant biochemical changes were evident as indicated by the metabolism of proteins. 46 Also, limited carbohydrate accessibility first produced microbial metabolites and then products of enzymatic degradation as a result of the change in energy source for the microorganisms.…”

Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste

“…These LAB are gram‐positive bacteria whose metabolism is based on carbohydrates as the primary carbon source, and proteolysis can be secreted during the fermentation process to deconstruct macromolecular proteins (Wang et al ., 2021). The presence of proteins in fish by‐products provides an environment that is conducive to the development of LAB and the production of value‐added products such as FPH (Rai et al ., 2011; Murthy et al ., 2014; Özyurt et al ., 2017; Abd Rashid et al ., 2022).…”