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    Biotransformation of Seafood Processing Wastes Fermented with Natural Lactic Acid Bacteria; The Quality of Fermented Products and Their Use in Animal Feeding
    (CENTRAL FISHERIES RESEARCH INST, 2017) Ozyurt, Gulsun; Ozkutuk, A. Serhat; Boga, Mustafa; Durmus, Mustafa; Boga, Esmeray Kuley
    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.
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    The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability
    (Mdpi, 2020) Kuley, Esmeray; Ozyurt, Gulsun; Ozogul, Ilyas; Boga, Mustafa; Akyol, Ismail; Rocha, Joao M.; Ozogul, Fatih
    Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger's ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 degrees C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg (organic acid)/100 g (samples) respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg (organic acic)/100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg (propionic acic)/100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids especially lactic, acetic, and propionic acids- during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.