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Article: New food science findings from B.M. Rao and co-researchers published.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to a study from Visakhapatnam, India, "Three batches of fermented silage (FS) were made using silver bellies (Leiognathus sp), along with Lactobacillus plantarum (5%), sodium benzoate (0.5%) and molasses (6, 8 and 10%). The result indicated that 10% molasses with Lb. plantarum and sodium benzoate yielded a stable silage with desirable pH of
"The minimum pH attained was 4.0, 4.7 and 5.0 in 10, 8 and 6% molasses, respectively. Experiments were carried out to use material from previous FS as starter inoculum for converting fresh fish mince to silage using 1:1, 1:2, 1:4, 1:5 and 1:10 (inoculum:fresh fish mince) ratios. Stable FS (14 day old silage with LAB count of ...