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Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate.

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Relation http://ir.cftri.com/11643/
http://doi.org/10.1007/s13197-012-0730-z
 
Title Fermentative recovery of lipids and proteins from freshwater
fish head waste with reference to antimicrobial
and antioxidant properties of protein hydrolysate.
 
Creator Ms., Ruthu
Pushpa, S. Murthy
Amit Kumar, Rai
Bhaskar, N.
 
Subject 11 Lipid Biochemistry
Fish
 
Description Effectiveness of fermentation using lactic acid
bacteria (LAB) for recovering lipids and proteins simultaneously
from freshwater fish head (FWH) was evaluated.
Three different proteolytic LAB (Pediococcus acidilactici
NCIM5368, Enterococcus faecium NCIM5335 and
Pediococcus acidilactici FD3) isolated from fish processing
wastes were employed in the fermentation process. The
fermentation conditions involved 10 % (w/w) glucose, 2 %
(w/w) NaCl and 10 % (v/w) LAB cultures at 37 °C. The
process resulted in 38.4 % of degree of hydrolysis (in case
proteins) and a recovery of 63.6 % of the oil present in the
material. The fermentation process did not affect the fatty
acid profile of lipids. The hydrolyzed protein rich fermentation
liquor exhibited DPPH radical scavenging activity
(EC50 – 5.1 mg protein) as well as antagonistic properties
towards several bacterial and fungal pathogens. The minimum
inhibitory concentrations (MIC) of fermentated liquor
(with E. faecium NCIM5335 as starter) were 10 and 12 mg/
ml for Listeria monocytogenes and Salmonella itridicus,
respectively. A higher MIC (60 and 96 mg/ml for
Aspergillus ochraceus and Penicillium chrysogenum, respectively)
was observed in case of fungal pathogens.
Both the oil and protein hydrolysate rich liquor from fish
head can be used as biofunctional ingredients in both human
food as well as livestock feed formulations.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11643/1/JOURNAL%20OF%20FOOD%20SCIENCE%20AND%20TECHNOLOGY_2014.pdf
Ms., Ruthu and Pushpa, S. Murthy and Amit Kumar, Rai and Bhaskar, N. (2014) Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate. Journal of Food Science and Technology, 51 (9). pp. 1884-1892. ISSN 0022-1155