METHOD FOR ANTIOXIDIZING OIL

摘要

The oxidation of fish oil is prevented by (a) innoculating the medium contg. 5-10 % urea with Streptococcus lactis, (b) fermenting it at 30-32 deg.C for 32-35 hrs. to obtain the fermented broth contg. 0.1 % or less urea, (c) mixing the fish oil with the obtd. fermented broth (mixing ratio is 2.5:1), (d) refermenting and stirring the mixt. at 35 deg.C for 6-12 hrs, and purifying to obtain the fish oil contg. 10 M/Kg POV or less. The obtd. fish oil preserves without oxidation for a long period.