Main content area

Comparative dynamics of fish by-catch hydrolysis through chemical and microbial methods

Khiari, Zied, Mason, Beth
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 135-143
Lactobacillus plantarum, Pediococcus acidilactici, biomass, bioprocessing, bycatch, fermentation, fish, fish protein hydrolysate, formic acid, hydrolysis, lactic acid bacteria, lactose, liquefaction, peptides, proteolysis, temperature
Fish protein hydrolysates were prepared through microbial-assisted fermentation (using Lactobacillus plantarum and Pediococcus acidilactici), and compared to the conventional chemical-assisted hydrolysis (using formic acid). The effects of processing method (chemical and microbial), temperature (30 °C and 37 °C), lactose concentration (5% and 10%, w/w) and duration (1–9 days) on dynamics of proteolysis and kinetics of fermentation were investigated. For all the treatments, the residual dry matter reached a constant level after 3 days of processing indicating a rapid liquefaction of fish biomass. Regardless of the processing method, the degree of hydrolysis rapidly increased in the first 3 days and stabilized thereafter reaching more than 40%. The bioprocessing of fish by-catch for 6 days at 37 °C using 1% (w/w) lactic acid bacteria (LAB) and 5% (w/w) lactose as a substrate were the optimum conditions for maximizing the release of peptides through the microbial-assisted fermentation. The optimum conditions for the chemical-assisted hydrolysis were 6 days at 30 °C using 2% (w/w) formic acid.