Evaluation of nitrogenous substrates such as peptones from fish:: A new method based on Gompertz modeling of microbial growth

被引：68

作者：

Dufossé, L ^{[1
]}

De la Broise, D ^{[1
]}

Guerard, F ^{[1
]}

机构：

[1] IUP Innovat Ind Alimentaires, LUMAQ, Lab Microbiol Appl, EA 2651, F-29000 Quimper, France

来源：

CURRENT MICROBIOLOGY | 2001年 / 42卷 / 01期

关键词：

D O I：

10.1007/s002840010174

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Fish peptones from tuna, cod, salmon, and unspecified fish were compared with a casein one by using a new method based on Gompertz modeling of microbial growth. Cumulative results obtained from six species of bacteria, yeasts, and fungi showed that, in most cases, these fish peptones are very effective. Nevertheless, this study raised some questions about the standardization of fish raw material, the enzymatic hydrolysis of fish proteins, and the composition of the culture medium used for testing the peptones.

引用

页码：32 / 38

页数：7

共 34 条

[11] Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of gamma-decalactone [J].

Feron, G ;

Dufosse, L ;

Mauvais, G ;

Bonnarme, P ;

Spinnler, HE .

FEMS MICROBIOLOGY LETTERS, 1997, 149 (01) :17-24

[12]

Gompertz B., 1825, PHILOS T ROY SOC LON, V115, P513, DOI DOI 10.1098/RSTL.1825.0026

[13] FISH PEPTONES FOR MICROBIAL MEDIA DEVELOPED FROM RED HAKE AND FROM A FISHERY BY-PRODUCT [J].

GREEN, JH ;

PASKELL, SL ;

GOLDMINTZ, D .

JOURNAL OF FOOD PROTECTION, 1977, 40 (03) :181-186

[14] Production of citric acid from corncobs by Aspergillus niger [J].

Hang, YD ;

Woodams, EE .

BIORESOURCE TECHNOLOGY, 1998, 65 (03) :251-253

[15]

IN T, 1990, ADVANCES IN FISHERIES TECHNOLOGY AND BIOTECHNOLOGY FOR INCREASED PROFITABILITY, P425

[16] Correlation of fermentation yield with yeast extract composition as characterized by near-infrared spectroscopy [J].

Kasprow, RP ;

Lange, AJ ;

Kirwan, DJ .

BIOTECHNOLOGY PROGRESS, 1998, 14 (02) :318-325

[17] Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter-free cheeses [J].

Lopez, S ;

Mayo, B .

LETTERS IN APPLIED MICROBIOLOGY, 1997, 25 (04) :233-238

[18] PRODUCTION OF LACTIC-ACID FROM WHEY USING HYDROLYZED WHEY-PROTEIN AS NITROGEN-SOURCE [J].

LUND, B ;

NORDDAHL, B ;

AHRING, B .

BIOTECHNOLOGY LETTERS, 1992, 14 (09) :851-856

[19]

Mahesh T., 1993, Fishery Technology, V30, P57

[20] Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage [J].

Nighswonger, BD ;

Brashears, MM ;

Gilliland, SE .

JOURNAL OF DAIRY SCIENCE, 1996, 79 (02) :212-219

← 1 2 3 4 →