Abstract
The objective of this study was to investigate the potential use of protein hydrolysate from yellow stripe trevally as a nitrogen source for the growth of different microorganisms. Protein hydrolysates from yellow stripe trevally with different degrees of hydrolysis (5, 15 and 25%) prepared using Alcalase (HA) or Flavourzyme (HF) were determined in comparison with commercial Bacto Peptone. For bacteria, Staphylococcus aureus and Escherichia coli, HF with 25% DH (HF25) yielded the highest cell density and specific growth rate (μ max) and the lowest generation time (t d) (p < 0.05). For yeasts, Saccharomyces cerevisiae and Candida albicans, Bacto Peptone yielded the higher growth rate than did HA and HF (p < 0.05), whereas no differences in μ max and t d were observed for fungus, Aspergillus oryzae (p > 0.05). The pH of culture broth containing HF25 decreased markedly during the first 8 hours of cultivation of S. aureus and E. coli (p < 0.05). This directly lowered the colony size of S. aureus (p < 0.05). However, buffered culture broth containing HF25 rendered the similar growth and colony size of S. aureus (p > 0.05), compared with that containing Bacto Peptone. Scanning electron microscopic study revealed no differences in size and shape of microorganisms cultured in HF25 and Bacto Peptone (p > 0.05).
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins. New York: Elsevier Applied Science Publishers.
AOAC. (2000). Official methods of analysis. Gaithersberg: Association of Agricultural Chemists.
Aspmo, S. I., Horn, S. J., & Eijsink, V. G. H. (2005). Use of hydrolysates from Atlantic cod (Gadus morhua L.) viscera as a complex nitrogen source for lactic acid bacteria. FEMS Microbiology Letters, 248, 65–68.
Batistote, M., Helena Da Cruz, S., & Ernandes, J. R. (2006). Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source. Journal of the Institute of Brewing, 112, 84–91.
Boyd, RF., Hoerl, BG. (1991). Basic medical Microbiology. Little, Brown and Co
Dufosse, L., De La Broise, D., & Guerard, F. (2001). Evaluation of nitrogenous substrates such as peptones from fish: a new method based on Gompertz modeling of microbial growth. Current Microbiology, 42, 32–38.
Eskin, NAM. (1990). Biochemical changes in raw foods. In: Biochemistry of foods (pp 2-67). USA: Academic Press
Fernandez-Lopez, J., Sendra, E., Sayas-Barbera, E., Navarro, C., & Perez-Alvarez, J. A. (2008). Physico–Chemical and microbiological profiles of “salchichon” (Spanish dry-fermented sausage) enriched with orange fiber. Meat Science, 80, 410–417.
Guerard, F., Dufosse, L., De La Broise, D., & Binet, A. (2001). Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase. Journal of Molecular Catalysis A, 11, 1051–1059.
Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102, 1317–1327.
Klompong, V., Benjakul, S., Kantachote, D., Hayes, K. D., & Shahidi, F. (2007). Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme. International Journal of Food Science & Technology, 43, 1019–1026.
Kurbanoglu, E. B., & Algur, O. F. (2002). Use of ram horn hydrolysate as peptone for bacterial growth. Turkish Journal of Biology, 26, 115–123.
Lynch, JM., Poole, NJ. (1979). Microbial ecology: a conceptual approach. Blackwell Scientific Publications.
Nychas, G. J. E., Drosinos, E. H., & Board, R. G. (1998). Chemical changes in stored meat. In Board and Davies. In Davies Board (Ed.), The microbiology of meat and poultry (pp. 288–236). London: Blackie Academic and Professional.
Parente, E., Di Matteo, M., Spagma-Musso, S., & Crudele, M. A. (1994). Relationship between cathepsin B activity and compositional parameters in dry cured hams of normal and defective texture. Meat Science, 38, 117–122.
Pitt, J. I., & Hocking, A. D. (1999). Fungi and food spoilage. Gaithersburg: Aspen Publisher.
Steel, R. G. D., & Torrie, J. H. (1980). Principle and procedure of statistics. New York: MacGraw-Hill.
Tortora, G. J., Funke, B. R., & Case, C. L. (1997). Microbiology: an introduction. USA: Wesley Longman.
Acknowledgements
This research was supported by Staff Development Project from the Ministry of Education, the Grant for dissertation from Graduate School, Prince of Songkla University, Thailand and Thailand Research Fund Senior Research Scholar program. We thank East Asiatic Company (Thailand) Ltd. and Novo Nordisk (Bagsvaerd, Denmark) for donating Flavourzyme and Alcalase, respectively.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Klompong, V., Benjakul, S., Kantachote, D. et al. Use of Protein Hydrolysate from Yellow Stripe Trevally (Selaroides leptolepis) as Microbial Media. Food Bioprocess Technol 5, 1317–1327 (2012). https://doi.org/10.1007/s11947-010-0402-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-010-0402-9