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Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities

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Abstract

The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the Bacillus licheniformis fermentative approach. Besides the various FBs and strain type used, this study was significant for its detailed analysis exploring the effect of the FB’s nutritional and amino acid (AA) contents on antioxidant and antibacterial activities, as well as the nutritional qualities of the FPHs. The B. licheniformis fermentation improved the FBs nutritional quality by increasing protein digestibility and essential AA content. The highest degree of hydrolysis (DH) was linked to soluble protein concentration, and there was a significant correlation (R2 = 0.9) between the DH and protein yields in the samples. The FPHs demonstrated stronger DPPH (32.5–58.4%) and ABTS (74.8–90.1%) antiradical activities and ferrous chelating activity (25.3–59.9%) than that of the FBs (p < 0.05), resulting from B. licheniformis metabolism that impacted on the generation of a higher content of hydrophobic and polar AAs. The fraction 3–10 kDa exhibited the highest peptide concentration and antioxidant activity due to the synergistic interactions between peptides with different molecular weights. However, all FPHs showed no significant (p > 0.05) difference in growth inhibition against all tested pathogens compared to their FBs. Hence, KL FBs valorisation into high-value products like bioactive FPH by microbial fermentation serves as a green strategy to improve waste management and advocate a circular and sustainable bioeconomy.

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Acknowledgements

This study was supported by the Malaysian Agricultural Research and Development Institute and Universiti Putra Malaysia. We were grateful for their kind contribution to providing the substrates and B. licheniformis strains used in this work.

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Authors and Affiliations

  1. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Nur Yuhasliza Abd Rashid, Santhiya Ravi Indran & Fadzlie Wong Faizal Wong

  2. Enzyme and Fermentation Technology Programme, Science and Food Technology Centre, Malaysian Agricultural Research and Development Institute, Persiaran MARDI – UPM, 43400, Serdang, Selangor, Malaysia

    Musaalbakri Abdul Manan

  3. Food Technology Section, Universiti Kuala Lumpur, Branch Campus Malaysian Institute of Chemical and Bio-Engineering Technology (UniKL-MICET), Bandar Vendor, Taboh Naning, 78000, Alor Gajah, Melaka, Malaysia

    Khairul Faizal Pa’ee

  4. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Nazamid Saari

  5. Bioprocessing and Biomanufacturing Research Complex, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, 43400, Serdang, Selangor, Malaysia

    Fadzlie Wong Faizal Wong

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All authors contributed to the study concept and experimental design. Material preparation, data collection, and analysis were performed by NYR, FWFW, and SRI. The first draft of the manuscript was written by NYR and FWFW. The final manuscript was edited, reviewed, and approved by all authors.

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Abd Rashid, N.Y., Indran, S.R., Abdul Manan, M. et al. Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities. Waste Biomass Valor 15, 3169–3185 (2024). https://doi.org/10.1007/s12649-024-02430-6

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