Enzymatic degradation of white bovine pickled shavings yielding industrial gelatin and collagen hydrolysate

Six fungal species (T 1-6) and twelve isolates from bacterial fish wastes (BFW (1-7) and white pickled shavings wastes WPSW (1-5), excluded from Egyptian leather industry were examined for its utilization as a source for industrial gelatin and collagen hydrolysate. The conversion of the native/pretreated WPSW was conducted through protease blends in simultaneous processes. All the conducted studies confirmed the superiority and efficiency of the bacterial isolates in 2-d- shaken cultures at 37 degrees C over all the tested fungal species under the proper conditions for proteases, especially collagenases productivity. The three bacterial isolates BFW5, WPSW3 and WPSW5 proved their prevalence as potent collagenase producers, which stimulates good gelatin formation through the controlled enzymatic hydrolysis of the two WPSW (native/pretreated) specimens, while at the same conditions, the isolates BFW7, WPSW3 & WPSW5 identified as (Citrobacter freundii) were nominated as potent hydrolysate producers. BFW5 identified as (Bacilus cirus) crude enzyme mixture surpassed all the others and afforded 42.5% lab scale gelatin formation efficiency, while the recorded hydrolysate % was only 5.97%. On the other hand, the bacterial isolate WPSW5 afforded the highest hydrolysate estimate (7.12%).