Peptone preparation from fishing by-products

Abstract

Panulirus argus and Plaevicauda lobster carapace meat, lobster tail parings, whole shrimp tailsfrom Cinnamon shrimp, (Macrobachium amazonicum) and scraps left over from filleting Piaui croaker(Plagioscion squamosissimus) were separated, hydrolysed and then lyophilised and used as individualsources of peptone in media for the cultivation ofEscherichia coli. The composition of the test media was:0.3% meat extract, 0.5% peptone and 0.1% lactose.These new sources of peptone were compared withcommercially obtained peptone (OXOID), commonly used in laboratory media, and which served as thecontrol.Ecoligrowth curves for each source of peptone wereevaluated using the turbidimetry methodand biomass quantification was determined by the dry curve method in order to obtain the respectivegrowth rates for these media.Ecoligrew faster and for longer using alternative sources of peptone thanwith the control. The peptone yield from lobster carapace meat was 17.6%, from lobster tail parings 10.2%,from Piaui croaker fish scraps 23% and from wholeCiannamon shrimp tails 12.9%. Growth curves andthe biomass figures indicate the feasibility of using these fishery by-products as raw materials for peptoneproduction for microbial media