title: Characteristics and use of yellow stripe trevally hydrolysate as culture media.
abstract: Characteristics and the use as culture media of protein hydrolysate from yellow stripe trevally (HF(25)) were determined in comparison with Bacto Peptone. HF(25) had the higher contents of ash (45.73%), lipid (0.77%), and moisture (4.34%) but lower protein content (42.11%) than did Bacto Peptone (P < 0.05). HF(25) powder was slightly darker than Bacto Peptone (P < 0.05). HF(25) contained a higher amount of essential amino acids (44.05%) than did Bacto Peptone (19.34%). HF(25) and Bacto Peptone consisted of several minerals at varying levels and had an excellent solubility over a wide pH range. At water activity (a(w)) greater than 0.75, the much higher moisture sorption was found in HF(25) (P < 0.05). HF(25) showed the higher bacterial productivity ratio than did Bacto Peptone (P < 0.05). When HF(25) and commercial Bacto Peptone were used as microbial media to determine microbial load of environmental and food samples and pathogenic bacteria, HF(25) generally exhibited similar potential in culturing those microorganisms (P > 0.05). Thus, the conversion of low market value species to fish protein hydrolysate, which can be used as the nitrogenous substrate for microbial growth, could be achieved.
authors.affiliation: Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai 90112, Thailand.
authors.forename: Vilailak
authors.initials: V
authors.lastname: Klompong
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.forename: Duangporn
authors.initials: D
authors.lastname: Kantachote
authors.forename: Fereidoon
authors.initials: F
authors.lastname: Shahidi
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002241:Carbohydrates / Q000032:analysis; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry*; D010450:Endopeptidases / Q000378:metabolism; D004926:Escherichia coli / Q000254:growth & development; D005524:Food Technology / Q000191:economics / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D008903:Minerals / Q000032:analysis; D010446:Peptide Fragments / Q000032:analysis; D010461:Peptones / Q000737:chemistry; D010473:Perciformes; D010858:Pigmentation; D011492:Protein Hydrolysates / Q000737:chemistry; D012485:Salmonella typhi / Q000254:growth & development; D012995:Solubility; D013211:Staphylococcus aureus / Q000254:growth & development; D018505:Waste Management / Q000191:economics / Q000379:methods; D017155:Wettability
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D003470:Culture Media; D008055:Lipids; D008903:Minerals; D010446:Peptide Fragments; D010461:Peptones; D011492:Protein Hydrolysates; D010450:Endopeptidases; C412470:flavourzyme