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Preparation and microbiological evaluation of bactopeptone from shrimp waste.

Suryanarayana Rao, S. V. and Dwarakanath, C. T. and Saraswathi, C. R. (1980) Preparation and microbiological evaluation of bactopeptone from shrimp waste. Journal of Food Science and Technology, 17 (3). 133-136, 17 ref..

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Abstract

Preliminary study on the preparation of bactopeptone (for use in bacteriological media) from shrimp (Penaeus indicus) head waste by papain treatment and its microbiological evaluation by lactobacilli is presented along with the chemical characteristics of the product. The shrimp head hydrolysate contained 13% N, 29.85% alpha-amino N, 0.60% fat and 0.48% tryptophan. pH was lowered from 8.0 to neutral by adding phosphoric acid; this also reduced the Ca level. Indole production was more marked with shrimp waste peptone than with a commercial sample. The growth rate of Leuconostoc mesenteroides and Streptococcus faecalis over 24 h was comparable to those grown on oxoid peptone.

Item Type: Article
Uncontrolled Keywords: MEDIA-; foods, bactopeptones bacteriological media for; BACTERIOLOGY-; PROTEINS-; LACTOBACILLACEAE-; foods, bactopeptones Leuconostoc mesenteroides media for; STREPTOCOCCUS-; foods, bactopeptones Streptococcus faecalis media for
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 09:09
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6874

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