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Autohydrolysed <Emphasis Type="Italic">Tilapia nilotica</Emphasis> Fish Viscera as a Peptone Source in Bacteriocin Production
Authors:Sahar F Deraz  Gomaa F El-Fawal  Sawsan A Abd-Ellatif  Ashraf A Khalil
Institution:(1) Department of Protein Technology, Genetic Engineering and Biotechnology Research Institute, Mubarak City for Scientific Research and Technology Applications, Universities and Research Centers District, Borg Elarab, Alexandria, Egypt;(2) Department of Bioprocess Development, Genetic Engineering and Biotechnology Research Institute, Mubarak City for Scientific Research and Technology Applications, Universities and Research Centers District, Borg Elarab, Alexandria, Egypt
Abstract:Fish processing generates large amounts of solid and liquid wastes. Many different by-products have been produced from fish processing wastes. Studies on solubilization of Bolti fish (Tilapia nilotica) viscera by endogenous enzymes at different pHs are described. Hydrolysis reactions were conducted with freshly thawed viscera utilizing an initial temperature gradient and terminated at various time points by heat inactivation of the enzymes. Various peptones obtained from hydrolysed visceral homogenates of Bolti fish residues showed their suitability for promoting the growth of lactic acid bacteria (mainly Lactobacillus sake Lb 706), microorganisms with particularly complex nutritional requirements especially peptidic sources. The assay of several treatments with L. sakei Lb 706, producer of the bacteriocin sakacin A, demonstrated that optimum conditions for biomass and bacteriocin production only imply a brief autohydrolysis at room temperature. The results showed that the Bolti fish hydrolysates gave remarkable results to those found in costly commercial media, specifically recommended for culturing and large-scale production of lactic acid bacteria.
Keywords:Fish viscera  Peptones  Bacteriocine  Sakacin A  Lactic acid bacteria  Lactobacillus sakei
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