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

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dc.authoridAkyol, Ismail/0000-0001-8355-1788
dc.authoridFerreira da Rocha, Joao Miguel/0000-0002-0936-2003
dc.authoridBOGA, MUSTAFA/0000-0001-8277-9262
dc.authoridOzyurt, Gulsun/0000-0003-1073-115X
dc.authoridOZOGUL, Fatih/0000-0002-0655-0105
dc.contributor.authorKuley, Esmeray
dc.contributor.authorOzyurt, Gulsun
dc.contributor.authorOzogul, Ilyas
dc.contributor.authorBoga, Mustafa
dc.contributor.authorAkyol, Ismail
dc.contributor.authorRocha, Joao M.
dc.contributor.authorOzogul, Fatih
dc.date.accessioned2024-11-07T13:34:43Z
dc.date.available2024-11-07T13:34:43Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractOrganic 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBITAK 213O166]
dc.description.sponsorshipThis research was funded by The Scientific and Technological Research Council of Turkey (Project No: TUBITAK 213O166).
dc.identifier.doi10.3390/microorganisms8020172
dc.identifier.issn2076-2607
dc.identifier.issue2
dc.identifier.pmid31991813
dc.identifier.scopus2-s2.0-85079181262
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/microorganisms8020172
dc.identifier.urihttps://hdl.handle.net/11480/16140
dc.identifier.volume8
dc.identifier.wosWOS:000519618200028
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofMicroorganisms
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectfish silage
dc.subjectfish residues or by-products
dc.subjectfermentation
dc.subjectlactic acid bacteria
dc.subjectorganic acids
dc.subjectlactic acid
dc.subjectacetic acid
dc.subjectformic acid
dc.subjectsuccinic acid
dc.subjectpropionic acid
dc.subjectmicrobiota and microbial safety
dc.subjectmicrobial starter cultures
dc.subjectfood safety
dc.subjectfood preservation
dc.subjectrecovery of by-products
dc.subjectenvironmental sustainability
dc.titleThe 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
dc.typeArticle

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