The use of the ethanol pathway in goldfish Carassius auratus (L.) following anoxia

Goldfish (Carassius auratus) were subjected, for a period of 6 weeks, to 2h progressive hypoxia followed by 6h anoxia in closed respirometers at 15 degree C. The concentrations of glucose, lactate and ethanol were determined in whole goldfish following exposure to both hypoxia and anoxia. Lactate accumulation (mmol/kg/h) was 0.35 during the 1st week but declined to 0.14 in the 6th week of exposure to anoxia. In contrast, ethanol excreted to the surrounding water, increased from 65% to 92% of the total production in the lst and 6th week, respectively. The switch from lactate accumulation to ethanol pathway utilization, with the resultant metabolic depression and anoxia resistance is discussed

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

Effects of 2-phenoxy ethanol and MS-222 on milkfish fingerlings (Chanos chanos) as anaesthetic agents

An experiment was undertaken in order to determine an adequate anaesthetic and optimum concentrations for use in the handling of fingerling milkfish (Chanos chanos). The compounds 2-phenoxy ethanol and MS-222 were investigated. Results show the latter to be adequate with optimum concentrations between 100 and 200 ppm.

The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.