PREPATION TOW PROTEIN HYDROLYSATES FROM CHICKEN LEGS AND RAW SHRIMP WASTE BY USING ENZYMATIC DIGESTION AND TEST THEIR EFFICIENCY IN MICROBIAL GROWTH

Jabber, A.H.; M. Ali, R.; Z  .Sscandar, M.

doi:10.33762/bagrs.2010.56621

	PREPATION TOW PROTEIN HYDROLYSATES FROM CHICKEN LEGS AND RAW SHRIMP WASTE BY USING ENZYMATIC DIGESTION AND TEST THEIR EFFICIENCY IN MICROBIAL GROWTH
Basrah Journal of Agricultural Sciences
Article 16, Volume 23, Issue 1, 2010, Pages 229-244 PDF (0 K)
DOI: 10.33762/bagrs.2010.56621
Authors
A.H. Jabber; R. M. Ali; M. Z .Sscandar
Abstract
Two protein hydrolysates were prepared from animals by-product (chicken legs and raw shrimp waste) by using commercial fungal enzyme(Renzyme 36.7unitmg). The chemical composition of Protein hydrolysates that include percentage of total solid matter, total nitrogen, Protein,lipid,ash ,yield and degree of analysis were studied, Also the physical properties of Protein hydrolysates were studied (pH and color), The best concentration of hydrolysates for preparing media was 12% for C, 8% for D, The Protein hydrolysates were added to two types of media (peptone broth and agar) and (nutrient broth and agar) instead of their peptone .Their ability to support the growth of microorganisms by cultivating natural samples (water, soil,milk and meat). The samples were incubated in 37C◦ for (24-48) h. A comparison was made with some commercially available media, also some selected types of bacteria (Streptococus spp., Staph.aureus, L.casei and E. coil) have been cultivated in these media.

Statistics Article View: 65 PDF Download: 43