id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-72607	Lassén, T. Mikael	Evaluation of conditions for fermentation of fish offal	1995	7	.pdf	application/pdf	3932	205	58	Lactic acid production decreased when 10% dextrose was used as a carbohydrate source, which again may be caused by initial suppres- sion of the growth of lactic acid bacteria owing to high osmotic pressure in the raw material (Hassan and Heath 1986).The decline in the lac- tic acid content of samples prepared with less than 10% dextrose, and also in that of samples with a pH below 4.2, in which growth of spoil- age bacteria could be considered to have ceased, may be explained by hydrolysis of fish bone, which neutralizes the silage. Lactic acid fermentation of animal by-prod- ucts can be achieved by adding LAB and fer- mentable carbohydrates to minced animal by- products.	cache/afs-72607.pdf	txt/afs-72607.txt