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Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria

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Abstract

Two different peptones obtained by enzymatic hydrolysis of yellowfin tuna (Thunnus albacares) head waste have been shown to be effective in promoting the growth of lactic acid bacteria (Lactobacillus bulgaricus Persian Type Culture Collection (PTCC) 1332, Lactobacillus acidophilus PTCC 1643, Lactobacillus casei PTCC 1608, Lactobacillus delbrukii PTCC 1333, Lactobacillus plantarum PTCC 1058, Lactococcus lactis PTCC 1336, and Lactobacillus sakei PTCC 1712). Peptones obtained from the enzymatic hydrolysis with Alcalase or Protamex were used instead of the standard peptones used in commercial MRS media. Peptones produced by Alcalase and Protamex had a 34% and 19% degree of hydrolysis, respectively. The results showed that the peptones from Alcalase and Protamex were better at promoting lactic acid bacteria (LAB) growth than the commercial MRS media (P < 0.05). The choice of proteolytic enzyme used to produce the fish hydrolysate had a considerable impact on the performance of the resulting hydrolysate, both in terms of maximum growth rate and biomass production. Peptones produced using Alcalase, with a higher degree of hydrolysis, induced better growth and performed better overall as an LAB substrate than those using Protamex. Current study revealed that enzymatic-modified fish by-products can be used as low cast nitrogen source for bacterial growth.

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Acknowledgments

The authors thankfully acknowledge Dr. M. A. Mirzaee and Mrs. E. Mohagheghi at Novozymes Co. branch office in Iran for their technical support.

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Authors and Affiliations

  1. Iranian Fisheries Research Organization, Caspian Sea Ecology Research Center, P. O. Box 961, Sari, Mazandaran, Iran

    Reza Safari

  2. Department of Food Science, Sari Agricultural Sciences and Natural Resources University, P. O. Box 578, Sari, Mazandaran, Iran

    Ali Motamedzadegan

  3. Department of Fisheries, Gorgan Agricultural Sciences and Natural Resources University, P. O. Box 49138, Gorgan, Golestan, Iran

    Mahmoudreza Ovissipour

  4. Department of Food Science, Cornell University, P. O. Box 14850, Ithaca, NY, USA

    Joe Mack Regenstein

  5. Institute of Fisheries and Aquaculture Research, P. O. Box 6122, Tromsø, Norway

    Asbjorn Gildberg

  6. Department of Food Science and Human Nutrition, Washington State University, P. O. Box 646376, Pullman, WA, USA

    Barbara Rasco

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  1. Reza Safari
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  2. Ali Motamedzadegan
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  3. Mahmoudreza Ovissipour
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  4. Joe Mack Regenstein
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  5. Asbjorn Gildberg
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  6. Barbara Rasco
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Correspondence to Mahmoudreza Ovissipour.

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Safari, R., Motamedzadegan, A., Ovissipour, M. et al. Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria. Food Bioprocess Technol 5, 73–79 (2012). https://doi.org/10.1007/s11947-009-0225-8

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  • DOI: https://doi.org/10.1007/s11947-009-0225-8

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