NMFS NUMBER: 92-NER-026
Development of the Propionic Acid Fermentation for the
Preservation of Hydrolyzed Gurry
Levin, Robert E.
August 30, 1994
National Marine Fisheries Service, NOAA, Northeast Region,
One Blackburn Drive, Gloucester, MA 01930-2298.
PHONE: (978) 281-9267
of this project were to develop the direct, single step
fermentation of hydrolyzed gurry by propionic acid bacteria
as a sole process for preservation, eliminating the need
for hazardous mineral acids and for addition of organic
acids and preservatives; and to study persistence and
development of contaminating microorganisms at low concentrations
of propionic acid during the fermentation process. Although
results are based on the observations of a limited number
of bacterial cultures representing various taxa, they
suggest a relationship between strong fermentative metabolism
and resistance to propionic acid. Even with a 50%
inoculum for establishing a rapid propionic acid fermentation
of hydrolyzed cod gurry, fermentation was slow, indicating
that not only is growth of the organisms slow, but that
most of the propionic acid is produced after growth ceases.