Fermentation Versus Meat Preservatives to Extend the Shelf Life of Mealworm () Paste for Feed and Food Applications.

Freshly prepared pastes from blanched mealworms () are highly perishable and prone to microbial and chemical changes upon storage due to their high water activity, near-neutral pH, and their rich nutrient profile. Their shelf life is short unless preservation methods are used. In this study, the effects of preservatives (sodium nitrite and sodium lactate) and lactic acid fermentation (with the starter cultures Bactoferm F-LC and ) on the microbiological and the chemical stability of mealworm pastes stored at 4°C were compared.

Silage making of maize stover and banana pseudostem under South Ethiopian conditions: evolution of pH, dry matter and microbiological profile.

The study was conducted to evaluate the microbial dynamics during silage of maize stover and banana pseudostem in the environmental conditions of southern Ethiopia. To meet this objective, microsilos containing either maize stover or banana pseudostem, both with and without molasses, were prepared. Subsequently, samples were analysed on day 0, 7, 14, 30, 60 and 90 of the fermentation process.

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm () Powders.

The aim of this study was to determine the effect of blanching followed by fermentation of mealworms () with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated.

Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm () Paste.

In this study, six commercial meat starters, each consisting of a pure strain of a lactic acid-fermenting bacterium (including , , , and ), were tested for their ability to ferment a paste produced from the yellow mealworm (). During fermentation, microbial counts, pH, and the bacterial community composition were determined. In addition, UPLC-MS was applied to monitor the consumption of glucose and the production of glutamic (Glu) and aspartic (Asp) acid.