Production of fish protein hydrolyzates by microorganisms

  • V. Venugopal


Of the current world fish landing of around 100 million tonnes, consumer preference is restricted to only a few selected items. A significant proportion of total available fish forms the by-catch of shrimp trawling, and includes non-conventional species which are not commercially exploited. Nevertheless, these fish are sources of nutritive proteins which could be utilized for satisfying human protein requirements. The necessity of exploitation of under-utilized fish species as well as reduction of postharvest fishery losses have been pointed out by several authors (James, 1986; Morrissey, 1988; Burt, Hardy and Whittle, 1990; Sikorski, 1990).


Immobilize Cell Alkaline Protease Aspergillus Oryzae Fish Protein Clostridium Thermocellum 
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© Springer Science+Business Media Dordrecht 1994

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  • V. Venugopal

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