Fish peptone development using enzymatic hydrolysis of silver carp by‐products as a nitrogen source in Staphylococcus aureus media

Abstract

Fish peptone was produced using enzymatic hydrolysis of silver carp filleting by-products by alcalase and trypsin. Also, the efficiency of the hydrolysates as a nitrogen source in Staphylococcus aureus medium was compared with commercial TSB. The results indicated that the protein hydrolysate from alcalase and trypsin had high protein content (92.92%, 91.53 respectively), and degree of hydrolysis (4.94%, 4.6% respectively).The results showed that silver carp filleting waste can be an efficient source for fish peptone production as a nitrogen source for S. aureus medium. However, the type of the used proteolytic enzyme considerably affected the performance of the resulting peptone despite the same DH. Fish peptone produced by alcalese performed significantly (P < 0.05) better than commercial TSB as a media for the bacteria while the performance of the trypsin peptone was not as good as the commercial medium.

Dagaa (Rastrinoebola argentea) protein hydrolysate as a nitrogen source in microbial culture media

“…Choice of enzyme for the preparation of fish hydrolysate is critical in determining the performance of the microbial media. For example, hydrolysis of silver carp with trypsin yielded a protein hydrolysate that performed less than the standard media [8]. This was in contrast with results obtained using alcalase hydrolysate.…”

“…The growth of Vibrio anguillarum in silver carp head peptone was not significantly (p˃0.05) different from the growth of this bacterium in standard peptone media [7]. Alcalase hydrolysate from silver carp filleting had a protein content of 20.7% and has also been shown to perform better than tryptic soy broth (TSB) media in the growth of Staphylococcus aureus [8]. Choice of enzyme for the preparation of fish hydrolysate is critical in determining the performance of the microbial media.…”

Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone

“…Further researches proved fish peptone as a source of high protein and a balance of amino acids, hence used as the main source of industrial peptones. The peptones as a source of nitrogen become the most expensive part of growth media in the fermentation industry [11]. Besides, during processing such kind of products are subjected to various thermal treatments to inactivate the antinutritional factors, remove allergens, and to obtain the required solubility and texture [12].…”

Efluentes do processamento de Minced de tilápia reaproveitados como coprodutos com atividade antioxidante e para uso como meio de cultura em bioprocessos

“…As curvas de crescimento do presente trabalho e as reportadas na literatura indicam que peptonas obtidas de resíduos de pescado possuem melhores desempenhos no crescimento microbiano quando comparadas às peptonas comerciais de qualidade (ASPMO; HORN; EIJSINK, 2005;FALLAH;BAHRAM;JAVADIAN, 2015;SAFARI et al, 2011;SAFARI et al, 2012;VIEIRA et al 2005). Uma hipótese para esta efici~encia está no fato de que o tecido muscular do pescado, apresenta mais compostos nitrogenados solúveis, do que outros tecidos biológicos (HAARD, 1995).…”

“…Estudos recentes apontam que a peptona de pescado possui melhor desempenho como substrato, ao sustentar o crescimento e desenvolvimento microbiano por mais tempo, quando comparados às peptonas comerciais (FALLAH; BAHRAM; JAVADIAN, 2015;SAFARI et al, 2011;SARAFI et al, 2012 (ELLOUZ et al, 2001;HUSIN et al, 2015;ROBERT et al, 2015;SAFARI et al, 2011;SAFARI et al, 2012;VIEIRA et al, 2005) O músculo do pescado é definido como um tecido heterogêneo, composto por vários tipos de fibras musculares, uma matriz extracelular e sangue. As principais proteínas presentes no músculo são: miofibrilares (60-70%), solúveis em soluções salinas, formadas pela actina e miosina e responsáveis pela contração muscular; sarcoplasmáticas (20-30%), hidrossolúveis, proteínas ligadas aos ácidos nucleicos, lipoproteínas, cromoproteínas do músculo e do sangue; e as proteínas do estroma (2-4%), menos solúveis, constituídas pelo colágeno e a elastina ZAYAS, 1997).…”