title: Enzymatic hydrolysis of Grass Carp fish skin hydrolysates able to promote the proliferation of Streptococcus thermophilus.
abstract: BACKGROUND
  The promotion effect on proliferation of Streptococcus thermophilus by enzymatic hydrolysates of aquatic products was firstly studied. The effect of influencing factors of the hydrolysis on the growth of S. thermophilus was investigated.
  
  
  RESULTS
  Grass Carp fish skin was hydrolysed to peptides by enzymatic hydrolysis using protease ProteAX, and for the S. thermophilus growth, the optimal enzymatic hydrolysis conditions were temperature of 60 °C, initial pH of 9.0, enzyme concentration of 10 g kg-1, hydrolysis time of 80 min, and ratio of material to liquid of 1:2. The Grass Carp fish skin hydrolysate (GCFSH) prepared under the optimum conditions was fractionated to five fragments (GCFSH 1, GCFSH 2, GCFSH 3, GCFSH 4, GCFSH 5) according to molecular weight sizes, in which the fragments GCFSH 4 and GCFSH 5, with molecular weights of less than 1000 Da, significantly promoted the growth of S. thermophilus.
  
  
  CONCLUSIONS
  The hydrolysis process of Grass Carp fish skin can be simplified, and the peptides with molecular weights below 1000 Da in the hydrolysates are the best nitrogen source for proliferation of S. thermophilus. This work can provide a fundamental theoretical basis for the production of multi-component functional foods, especially in milk drinks or yogurt. © 2017 Society of Chemical Industry.
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
authors.forename: Xiao-Nan
authors.initials: XN
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
authors.forename: Mei
authors.initials: M
authors.lastname: Qin
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
authors.forename: Yu-Ying
authors.initials: YY
authors.lastname: Feng
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
authors.forename: Jian-Kang
authors.initials: JK
authors.lastname: Chen
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
authors.forename: Yi-Shan
authors.initials: YS
authors.lastname: Song
mesh_terms: D000818:Animals; D055162:Biocatalysis; D002347:Carps; D003470:Culture Media / Q000737:chemistry / Q000378:metabolism; D029941:Fish Proteins / Q000737:chemistry* / Q000378:metabolism; D006868:Hydrolysis; D010447:Peptide Hydrolases / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry* / Q000378:metabolism; D012867:Skin / Q000737:chemistry*; D048249:Streptococcus thermophilus / Q000166:cytology* / Q000254:growth & development / Q000378:metabolism
chemical_list: D003470:Culture Media; D029941:Fish Proteins; D011492:Protein Hydrolysates; D010447:Peptide Hydrolases
keywords: Grass Carp fish skin; ProteAX; Streptococcus thermophilus; enzymatic hydrolysis; proliferation