Open AccessFish peptone development using enzymatic hydrolysis of silver carp by‐products as a nitrogen source in Staphylococcus aureus media
Author(s) -
Fallah Meysam,
Bahram Somayeh,
Javadian Seyed Roholla
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.198
Subject(s) - hydrolysate , trypsin , chemistry , food science , carp , enzymatic hydrolysis , hydrolysis , staphylococcus aureus , silver carp , nitrogen , enzyme , fish <actinopterygii> , bacteria , chromatography , biochemistry , biology , fishery , organic chemistry , genetics
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.