Abstract
The present study aims to maximize proteases production by Bacillus mojavensis SA strain and their use to produce bioactive protein hydrolysates from a meat by-product. The production of SA bacteria proteases was maximized using a culture medium based on wheat bran, which offer an advantage in minimizing the production cost and enhancing the enzyme activity by using agro-industrial wastes. The composition of media and cultural conditions for optimal proteases production by B. mojavensis SA strain were investigated. A successful and significant improvement of the alkaline proteases production (four folds) by the SA strain was achieved using the medium composed of (g/l): wheat bran, 50.0; KH2PO4, 0.5; K2HPO4, 0.5; CaCl2, 2.0; pH 6.0, where the growth conditions were monitored at 37 °C with an agitation speed of 200 rpm. Interestingly, the enzyme preparation of B. mojavensis was applied for the preparation of protein hydrolysates from a meat by-product. Hydrolysis was carried out for 180 min at pH 12.0. The resulting hydrolysate displayed an important antioxidant activity as evaluated by the radical scavenging capacity, the reducing power, and the β-carotene bleaching inhibition. The present study showed the high proteases’ producing level by B. mojavensis SA strain in a low-cost fermentation medium (wheat bran) and their potential use in the production of bioactive protein hydrolysate from meat by-products.
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This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia.
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• Alkaline proteases production using agro-industrial wastes was enhanced.
• The best medium found to be advantageous for maximum proteases production was based on wheat bran.
• Successful use of Bacillus mojavensis proteases to digest meat by-product proteins and produce bioactive protein hydrolysates.
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Hammami, A., Bayoudh, A., Abdelhedi, O. et al. Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products. Ann Microbiol 68, 473–484 (2018). https://doi.org/10.1007/s13213-018-1352-0
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DOI: https://doi.org/10.1007/s13213-018-1352-0