ACCELERATING THE PROPIONIC ACID FERMENTATION IN HYDROLYZED COD (GADUS MORHUA) GURRY WITH GLUCOSE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 18, Volume 74, Issue 1, March 1996, Page 1879-200 PDF (2.84 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1996.427344 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| MAHMOUD Z. MAHMOUD; NABEH A. EBRAHEEM | ||||
| Meat and Fish Technology Research Department, Food Technology Research institute, Agricultural Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| The purpose of this study was to accelerate the fermentation rates of propionic acid in Cod Gurry hydrolysate with glucose to be suita-ble for the industrial scale. Therefore. temporary steaming of cod hydro-lysate with glucose was used instead of sterilization to keep the volatile amines which improves the growth of Propionibacterium acidipropionici ATCC 4875. On the other hand, he rate of growth with young cells pre-viously incubated for 48 h) was studied with the growth rate of compet-etive contaminants. It was found that increasing the size of the inocuium up to 1.4 x 109 from young cells (previously incubated for 15 for h) resulted in de-reas the growth of the contaminants. This combination of temporary steaming and great size of inocu-lum from young cells (15 h incubation) resulted in obtaining a low pH value of about 4.4 and 1.12% to 1.3% propionic acid in 96 h. | ||||
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