Modification of Cellulomonas flavigena NTOU 1 Characteristics for the Production of Shrimp Hydrolysates |
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| Authors: | HSING-CHEN CHEN WEI-LI HO MICHAEL W MOODY SHANN-TZONG JIANG |
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| Affiliation: | Authors Chen, Ho and Jiang are with the Dept. of Marine Food Science, National Taiwan Ocean Univ. Keelung, Taiwan 20224, ROC.;Author Moody is with the Louisiana Cooperative Extension Service, LSU Agricultural Center, Louisiana State Univ., Baton Rouge, LA 70803. |
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| Abstract: | Two mutants (Type A and B) induced from Cellulomonas flavigena NTOU 1 demonstrated higher casein-hydrolyzing activity than mother culture. The optimum pH for hydrolyzing casein (pH 8–10) of the mutants and wild type mother culture strain was higher than that for growth (pH 6–7.5). When three strains were employed to hydrolyze whole shrimp, mutant A showed the highest yield (63.5%) of shrimp hydrolysate (SH), followed by mutant B (58.6%) and wild type culture (50.0%). Mutant B produced the best quality of SH and was considered safe, according to animal test, as a starter culture for shrimp sauce processing. |
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| Keywords: | Cellulomonas flavigena caseinolysis shrimp hydrolysate |
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