Abstract
Background Lactic acid fermentation is a strong tool to convert biodegradable wastes into food ingredients for animal husbandry. Experiments were made to evaluate if lactic acid bacteria of whey, a by-product of dairy industry, could be exploited to ferment fish offal waste (FOW) and to compare the effectiveness of whey as fermentation inoculum with that of a pure culture of Lactobacillus acidophilus. Results Although fermentation of FOW by whey required 5 days to complete in contrast to 3 days required for fermentation by L. acidophilus, removal of hazardous microorganisms like Staphylococcus, Clostridium and coliform bacteria was better in the whey-fermented fish offal (WFFO) than that of L. acidophilus-fermented fish offal (LAFFO). Protein and lipid contents of the wastes were almost completely recovered in both the fermented products, with WFFO showing a higher amount of free amino acid than the LAFFO. Both the fermented products were stable against the growth of mould and yeast. Conclusion It is concluded that whey is a viable and easily available inoculum to ferment FOW and convert it to a microbiologically safe and nutrient-rich end product suitable for use as feed supplement in animal feed formulation.
Highlights
Fermentation is a useful biotechnological tool to recover essential nutrients contained in fish offal waste (FOW) and recycle them as feed stuff for fish (Mondal et al 2007, 2008)
Results fermentation of FOW by whey required 5 days to complete in contrast to 3 days required for fermentation by L. acidophilus, removal of hazardous microorganisms like Staphylococcus, Clostridium and coliform bacteria was better in the whey-fermented fish offal (WFFO) than that of L. acidophilus-fermented fish offal (LAFFO)
Protein and lipid contents of the wastes were almost completely recovered in both the fermented products, with WFFO showing a higher amount of free amino acid than the LAFFO
Summary
Fermentation is a useful biotechnological tool to recover essential nutrients contained in fish offal waste (FOW) and recycle them as feed stuff for fish (Mondal et al 2007, 2008). It provides dual benefit: protection of environment from the risk of disposal related pollution including microbial contamination and reduction in the cost of aquaculture feed production. Experiments were made to evaluate if lactic acid bacteria of whey, a by-product of dairy industry, could be exploited to ferment fish offal waste (FOW) and to compare the effectiveness of whey as fermentation inoculum with that of a pure culture of Lactobacillus acidophilus
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Recycling of Organic Waste in Agriculture
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
