Evaluation of peptones from chicken waste as a nitrogen source for micro-organisms.
chicken waste
enzyme treatment
fermentation engineering
microbial medium
nitrogen source
peptone
Journal
Letters in applied microbiology
ISSN: 1472-765X
Titre abrégé: Lett Appl Microbiol
Pays: England
ID NLM: 8510094
Informations de publication
Date de publication:
Apr 2021
Apr 2021
Historique:
received:
21
04
2020
revised:
20
10
2020
accepted:
02
11
2020
pubmed:
15
11
2020
medline:
20
4
2021
entrez:
14
11
2020
Statut:
ppublish
Résumé
In this study, chicken peptone was produced by hydrolysing inedible parts derived from chickens using endo-protease and exo-protease. The usefulness of chicken peptone as a nutrient source for bacteria was evaluated in comparison with other commercially produced peptones (animal, soy and casein-derived peptone). Escherichia coli and Bacillus subtilis were used as test strains to determine the effect of peptones from different sources on their growth ability. Both bacteria were successfully cultured in chicken peptone solution, which is similar to peptone solution containing commercial peptones apart from animal peptone. In chemical analysis, chicken peptone contained 12·0% nitrogen; this was similar to the nitrogen content from other commercial peptone sources, except for the 9·0% nitrogen found in soy peptones. The molecular weight of the peptone was determined by gel filtration chromatography, and those of all peptone, except animal-derived peptone, were found to be <5000 Da. In addition, when B. subtilis was cultured in a medium containing chicken peptone, it was shown that the protease activity was highest as compared with other commercial peptones. From these results, it is suggested that chicken peptone can be utilized for microbial culture, and this is an effective method to reuse chicken waste.
Substances chimiques
Culture Media
0
Peptones
0
Peptide Hydrolases
EC 3.4.-
Nitrogen
N762921K75
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
408-414Informations de copyright
© 2020 The Society for Applied Microbiology.
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