Influence of protein and nucleotide hydrolysates of marine origin on the growth and development of microorganisms used in food production
The evaluation of the use of amino-peptide and amino-nucleotide hydrolysates of marine origin as substances optimizing the growth of microorganisms used in food industry for creating functional food products was carried out. We studied the effect of hydrolysates on the properties of baker's yeast, lactic acid bacteria, ciliates Tetrahymena pyriformis. To optimize the growth processes used enzymatic hydrolysates: Molluscam from the mantle scallop, Nucleatin from milt of chum salmon. The effect of hydrolysates to yeast cells was studied at the stage of their activation on nutrient medium made of flour, water and sugar at temperature of 30-35°C for 40-60 min. Evaluated the dependence of the growth and activity of yeast cells when adding from 1 to 5% of preparations for 120 min. The biggest growth of the yeast cells was observed at 1% concentration of both additives, the most significant increase in biomass occurred when adding amino-nucleotide hydrolysate in 2,4 times in comparison with the control. Further increases in additive concentration resulted in dose-dependent suppression of the growth of yeast. To obtain a fermented milk product cow's milk or soy, sodium caseinate, ferment and hydrolysate mixed and homogenized 5-7 min. Prepared mixture was heated in air thermostat (38 ± 1)°C, endured 7 h. In the test samples with addition of 3% amino nucleotide hydrolysate showed an increase in the rate of growth of lactic acid bacteria. The duration of the fermentation mixtures with addition of the hydrolysate on the basis of cow milk amounted to 5 h, soy - 4 h, in the control samples - 6 h. When adding hydrolysates to control medium observed activation of metabolic processes of ciliates T. pyriformis. Thus, technological processes of products manufacture having a functional orientation, can be intensified by the use of protein and nucleotide hydrolysates from marine raw materials.