Study on the use of bovine blood protein hydrolysate as a peptone in microbial culture media

Article Chemistry, Medicinal

Development of Growth Media from Agricultural By-Products for Cultivation of PUFA-Producing Sicyoidochytrium minutum

Heidrun Eiriksdottir et al.

Summary: The study demonstrates that low-value by-products from abattoirs can be utilized as ingredients for cultivating oligogenic Thraustochytriaceae, resulting in higher lipid content with lower percentage of DHA compared to control media.

MARINE DRUGS (2022)

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Article Environmental Sciences

Greener and Sustainable Biovalorization of Poultry Waste into Peptone via Bacto-Enzymatic Digestion: A Breakthrough Chemical-Free Bioeconomy Waste Management Approach

Yogeswaran Jagadeesan et al.

Summary: Bacteria play a crucial role in various fields of biotechnology, especially in industrial and medical biotechnology. This study focused on the preparation of a protein hydrolysate from waste chicken feathers using a keratinolytic bacterium, and its usability as a peptone source for bacterial cultivation. The results showed that the chicken feather protein hydrolysate (CFPH) was effective in promoting bacterial growth and metabolite production.

WASTE AND BIOMASS VALORIZATION (2022)

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Review Green & Sustainable Science & Technology

Development of animal/plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: State of the art

Yasaman Etemadian et al.

Summary: The optimal use of animal by-products has a direct impact on environmental pollution and economy, with by-products from aquatic, livestock, and poultry processing having potential for higher value products. Compliance with regulatory requirements, traditions, and community culture is crucial for ensuring the safety and quality of food when using livestock by-products for food production.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Biotechnology & Applied Microbiology

Evaluation of peptones from chicken waste as a nitrogen source for micro-organisms

A. Nakamura et al.

Summary: Chicken peptone was produced by hydrolysing inedible chicken parts and evaluated for its usefulness as a nutrient source for bacteria. The study found that chicken peptone can effectively support bacterial growth, with higher protease activity compared to other commercial peptones.

LETTERS IN APPLIED MICROBIOLOGY (2021)

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Article Biochemistry & Molecular Biology

Farmed salmon rest raw materials as a source of peptones for industrial fermentation media

Gunn Broli et al.

Summary: Twelve marine peptones derived from farmed salmon byproducts were evaluated as nutrient sources for industrial microorganism growth. Peptones containing viscera showed higher cell yields and maintained high growth rates to higher cell densities compared to those without viscera. These findings suggest that peptones based on farmed salmon byproducts, particularly those containing viscera, have potential as a stable and abundant nutrient source for the fermentation industry.

PROCESS BIOCHEMISTRY (2021)

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Article Biotechnology & Applied Microbiology

Bioconversion of waste sheep wool to microbial peptone by Bacillus licheniformis EY2

Elanur Tuysuz et al.

Summary: A protein hydrolysate from sheep wool was successfully prepared using the locally isolated keratinolytic bacterium Bacillus licheniformis EY2, and converted to wool peptone WP, which showed lower production cost and superior cell growth performances compared to commercial peptones. This study presents a environmentally friendly approach for reducing waste sheep wool while providing a cost-effective alternative for microbial cultivation.

BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2021)

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Article Food Science & Technology

Utilization of fish protein hydrolysates as peptones for microbiological culture medias

Inna Petrova et al.

Summary: In this study, fish protein hydrolysates from cod were used as peptones for microbiological culture medias, showing similar or better growth of test strains compared to reference media. The influence of enzymatic system and drying method on the growth of tested strains was analyzed and discussed.

FOOD BIOSCIENCE (2021)

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Article Chemistry, Applied