Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

Abstract

Effectiveness of fermentation using lactic acid bacteria (LAB) for recovering lipids and proteins simultaneously from freshwater fish head (FWH) was evaluated. Three different proteolytic LAB (Pediococcus acidilactici NCIM5368, Enterococcus faecium NCIM5335 and Pediococcus acidilactici FD3) isolated from fish processing wastes were employed in the fermentation process. The fermentation conditions involved 10 % (w/w) glucose, 2 % (w/w) NaCl and 10 % (v/w) LAB cultures at 37 °C. The process resulted in 38.4 % of degree of hydrolysis (in case proteins) and a recovery of 63.6 % of the oil present in the material. The fermentation process did not affect the fatty acid profile of lipids. The hydrolyzed protein rich fermentation liquor exhibited DPPH radical scavenging activity (EC50 - 5.1 mg protein) as well as antagonistic properties towards several bacterial and fungal pathogens. The minimum inhibitory concentrations (MIC) of fermentated liquor (with E. faecium NCIM5335 as starter) were 10 and 12 mg/ml for Listeria monocytogenes and Salmonella itridicus, respectively. A higher MIC (60 and 96 mg/ml for Aspergillus ochraceus and Penicillium chrysogenum, respectively) was observed in case of fungal pathogens. Both the oil and protein hydrolysate rich liquor from fish head can be used as biofunctional ingredients in both human food as well as livestock feed formulations.

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

“…The main fatty acids in fish oils recovered from silages (FA, LP, PA, EG, LB and ST) were found as the same as the raw material. Similar results were reported for fermented fresh water fish head (rohu and catla) wastes by Ruthu et al (2014) and for hydrolysed salmon heads by Gbogouri et al (2006). The myristic acid was found in range of 2.47-2.67% in all fish oils recovered from silage groups.…”

“…It was found that the main fatty acids of sea bass wastes before ensiling were myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), palmitoleic acid (C16:1x7), oleic acid (C18:1x9), vaccenic acid (C18:1x7), linoleic acid (C18:2x6), eicosapentaenoic acid (EPA, C20:5x3) and docosahexaenoic acid (DHA, C22:6x3). Similar results were reported for fermented fresh water fish head (rohu and catla) wastes by Ruthu et al (2014) and for hydrolysed salmon heads by Gbogouri et al (2006). The main fatty acids in fish oils recovered from silages (FA, LP, PA, EG, LB and ST) were found as the same as the raw material.…”

“…Lactic acid fermentation in silage production is also an environmentally friendly method of recovering biomolecules. Unlike acid silages, lactic acid bacteria produce proteases for the hydrolysis of proteins and some lactobacilli species may produce antimicrobial compounds that increase the protective efficacy (Lindgren & Dobrogosz, 1990;Ruthu et al, 2014). It is also believed to protect against lipid oxidation compared to acid silages (Raa et al, 1982).…”

Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

“…Fatty acid composition of raw fish were found to be similar to their fish silages as reported in previous studies (Rai et al ., ; Ruthu et al ., ; Ozyurt et al ., ). In this stduy, the rates of SFA, MUFA and PUFA in raw Klunzinger's ponyfish were 35.31%, 31.39% and 18.92% whereas their values were 23.21%, 37.05% and 15.42% in raw Gibel carp.…”

Research on Antibacterial and Antioxidation of Fermented Ham

“…The results showed that it can significantly improved the shelf life, safety of fermented sausages, and provided safe products for consumers; Rusthu.Pushpa S. Murthy.Amit Kumar Rai.N. Bhaskar [12] investigated the antioxidant and antimicrobial properties of fermented hydrolyzate of freshwater fish head; The results showed that the fermentation process did not affect the distribution of fatty acids during the fermentation process. There were rich in protein hydrolysate, and showed DPPH radical scavenging capacity, at the same time with the ability of inhibition of antagonistic bacteria and pathogenic bacteria; P. Nedelcheva [13] et al Studied the antioxidant properties of fermented product with Lactobacillus plantarumNBIMCC2415 as a leavening agents.…”