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Modification of Cellulomonas flavigena NTOU 1 Characteristics for the Production of Shrimp Hydrolysates
Author(s) -
CHEN HSINGCHEN,
HO WEILI,
MOODY MICHAEL W.,
JIANG SHANNTZONG
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05474.x
Subject(s) - shrimp , hydrolysate , mutant , food science , starter , hydrolysis , casein , chemistry , strain (injury) , yield (engineering) , biochemistry , microbiology and biotechnology , biology , fishery , gene , materials science , anatomy , metallurgy
Two mutants (Type A and B) induced from Cellulomonas flavigena NTOU 1 demonstrated higher casein‐hydrolyzing activity than mother culture. The optimum pH for hydrolyzing casein (pH 8–10) of the mutants and wild type mother culture strain was higher than that for growth (pH 6–7.5). When three strains were employed to hydrolyze whole shrimp, mutant A showed the highest yield (63.5%) of shrimp hydrolysate (SH), followed by mutant B (58.6%) and wild type culture (50.0%). Mutant B produced the best quality of SH and was considered safe, according to animal test, as a starter culture for shrimp sauce processing.