The effect of hydrolyzed protein of rainbow trout by-products on bacterial growth media

By-product of fisheries processing plants applicable protein. In this study effect of papain (plant origin), Trypsin, Pepsin (animal), Alkalaz, Prvtamks, Flavrzaym (microbial), and temperatures of 30, 60, 90, 120, 150, and 180 minutes on the hydrolysis of rainbow trout waste were examined. The recovered peptone in the media as a source of bacteria Lactobacillus plantarum and Aeromonas hydrophila was evaluated in the present study. Effects of enzyme and time and their interactions on degree of hydrolysis and peptone yield was significantly different. The protein content and degree of protein hydrolysis increased by 90 minute and then decreased from 90 to 120 minute, and henceforth was almost constant by 180 minute. The results showed that the protein content and the degree of protein hydrolysis using Alkalaz was better than the other enzymes. Bacteria showed better growth rate in media containing peptone as compared with TSB and MRS as commercial media (control).