Lactic Acid Fermentation: Drawing on Waste from Fishery and Agricultural Industries

By Marco Polo Carballo-Sanchez, Miquel Gimeno, George Hall and Keiko Shirai.

Published by The International Journal of Science in Society, Social Sciences Collection

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Article: Electronic $US5.00

LAF proved successful owing to process stability and inhibition of undesirable bacterial growth along with the production of biopolymers, valued organic acids, and hydrolyzates within a GRAS and chemical-free process with low energy requirement in order to withdraw by-products from tuna fishery industries. Beneficial health effects are needed in countries where obesity and chronic diseases affect population massively in different life stages. Therefore, the aim of this work was the production of bioactive peptides that promoted human and animal health from fisheries and agricultural byproducts. Exploitation of tuna generates wastes such as dark meat, heads, viscera, fins, bones that retain nutritional value. In addition to Tuna wastes, other byproducts like Papaya were used for protein hydrolysis by LAF in a GRAS and chemical-free process with low energy requirement. The conditions for standardized LAF were established with a high degree of protein hydrolysis (87.71%) and in vitro digestibility (89.32%) was achieved. Protein hydrolyzates presented small changes in amino acid composition compared with the initial sample, only Glu, Ala, and Thr decreased in concentration. Peptides presented radical scavenging activities.

Keywords: Lactic Acid Fermentation, Sustainability, Protein Hydrolyzates

The International Journal of Science in Society, Volume 8, Issue 4, December 2016, pp.1-8. Article: Print (Spiral Bound). Article: Electronic (PDF File; 811.871KB).

Dr. Marco Polo Carballo-Sanchez

PhD student, Faculty of Biological Sciences and Health Biotechnology Department Laboratory of Biopolymers and Pilot Plant, Universidad Autónoma Metropolitana, Mexico City, Federal District, Mexico

Miquel Gimeno

Mexico City, Federal District, Mexico

George Hall

Preston, UK

Dr. Keiko Shirai

Titular Professor, Faculty of Biological Sciences and Health. Biotechnology Department, Universidad Autónoma Metropolitana, Mexico City, Mexico City, Mexico