Peptones from autohydrolysed fish viscera for nisin and pediocin production

Abstract

Various peptones obtained from hydrolysed visceral homogenates of four fishery residues showed their suitability for promoting the growth of lactic acid bacteria, micro-organisms with particularly complex requirements regarding peptidic nutrients. The assay of several treatments with two bacterial species, producers of the two main bacteriocins (nisin and pediocin) demostrated that optimum conditions only imply a brief autohydrolysis at natural pH and room temperature, with subsequent steam-flow stabilisation. Later kinetic analysis of the cultures of both bacteria in the best media provided parameters which, for production of both biomass and bacteriocins (the latter behaved in the majority of cases as a mixed metabolite), indicate comparable or superior results to those found in costly commercial media, specifically recommended for culture of lactic acid bacteria.

Sweet Potatoes as a Basic Component in Developing a Medium for the Cultivation of Lactobacilli

“…[1][2][3][4] For normal growth, culture media are supplemented with various free amino acids, peptides, nucleic acid derivatives, fatty acid esters, minerals, vitamins, and buffering agents in addition to sugar. [3][4][5][6] Nitrogen sources such as soy peptones, peptones of animal origin, bactopeptone, triptone, beef extract or yeast extract form an essential part of Lactobacillus media, since they are rich in diversified free amino acids, peptides, and most required vitamins and minerals, 4,7,8) but these nitrogen sources are expensive and form a significant portion of media costs. [9][10][11] Hence several studies have been carried out to replace expensive nitrogen sources with ingredients at low cost such as food by-products or agricultural wastes.…”

“…[9][10][11] Hence several studies have been carried out to replace expensive nitrogen sources with ingredients at low cost such as food by-products or agricultural wastes. With this aim, whey and buttermilk, 12) de-lipidated egg yolk and yeast autolysate, 9) fish viscera, 8) cassava bagasse and sugarcane bagasse, 13) spent cabbage juice, 14) a mixture of yeast and potato extracts, 15) juice of pineapple peel, 16) and corn steep liquor 17) have been tested. The growth and functionality of Lactobacillus in the tested products were compared to that in standard lactobacilli MRS.…”

Autohydrolysed Tilapia nilotica Fish Viscera as a Peptone Source in Bacteriocin Production

“…The suitability of the short hydrolysis times is somewhat surprising, as initially a greater peptidic diversity and nutritional capacity for microorganisms could have been expected with more advanced hydrolysates. The results (repeatedly confirmed) may be interpreted by admitting the exact opposite, or supposing that hydrolysis affects peptides of interest, which are free at the initial stage of the system or, finally, that during the process of hydrolysis biogenic amines are released [19] which could inhibit the growth of certain microorganisms. The promising results obtained with L. sakei are of interest because lactobacilli (and other LAB) have a GRAS (generally regarded as safe) status, because some LAB have potential as probiotics, and because some LAB may be exploited as (in situ) food-grade cell factories and delivery vehicles for e.g.…”

Recovery and utilization of effluents from meat processing industries

“…Bioactive peptides and enzymes obtained from fish waste is used for fish sauce preparation and as fish feed (Gildberg, 2004). Protein hydrolysates are produced by auto-hydrolysis of fish waste and are used to produce peptone hydrolysate which is used for preparation of microbial growth media to support the growth of lactic acid bacteria for the production of bacteriocin (Vanquez, Gonzalez, & Murado, 2004). Moreover, waste of different fish varieties including Pink perch, Indian mackerel and Indian oil sardine can also be used for the extraction of unsaturated fatty acids (Amit, Swapna, Bhaskar, & Baskaran, 2012).…”