Determination Of Organic Acid Concentrations In Wet And Spray- Dried Fish Silage Prepared With Lactic Acid Bacteria

Organic acids formed in fermented products such as fish silage as a result of hydrolysis, biochemical metabolism, and microbial activity. Organic acids such as acetic and propionic acids are the most powerful inhibitors and are used for the prevention of growth of bacteria, yeast and mold. Because of this, for technical, nutritional, sensorial and microbial point of view, it is important to evaluate the quantitative determination of organic acids in fermented foods. ln this study, ln this study, the fermented fish silages were produced with Lactobacillus plantarum(PL), Pediococcus acidilactici(AC), Enterococcus gallinarum(GL), Lactobacillus brevis(BR) and Streptococcus spp.(ST) and the acid silages were prepared with formic acid (FA, %3). The aim of this study was to determine the organic acid concentrations of acid and fermented, wet and spray-dried fish silages made from gibel carp (Carassius gibelio). This project was supported by Scientific and Technological Research Council of Turkey (TOVAG-213O166). The results showed that although raw gibel carp did not contain propionic acid, it is rich in lactic and acetic acids. ln fermented groups of wet silages, propionic acid formed primarily followed by lactic acid. ln all the fermented groups, PL group had the richest amount of lactic and propionic acids (1935.43 and 4218.80m9/100g, respectively). ln terms of propionic acid production, all the fermented groups showed amounts over 2000mg/100g. After spray drying of all silage groups, other than propionic acid production of BR group (3397.95m9,/100g), propionic and lactic acid production in all of the fermented groups showed amounts over 4000 mg/L00g. The highest acetic and succinic acid accumulation in fermented groups of spray-dried fish silages was observed in PL group (1939.35 mg/100g, 134.13 mg/100g, respectively). The results of this study showed that fermentation process for the production of fish silages with various lactic acid bacteria species formed considerably rich amounts of organic acids