Hydrolyses of meat and soybean proteins using crude bromelain to produce halal peptone as a complex nitrogen source for the growth of lactic acid bacteria
2019
E. S., Rahayu | E. N., Kusuma | M. N., Cahyanto | T., Utami | R., Satiti
The aim of the present work was to study the effect of temperature and time on the hydrolysis of meat and soybean proteins by crude bromelain to produce halal protein hydrolysates as nitrogen source for the growth of lactic acid bacteria. Crude bromelain was extracted frompineapple without any further purification. The hydrolysis of meat and soybean proteins by crude bromelain were carried out at various incubation temperature (30°C, 40°C, 50°C) and time (1,2, 3 h). The degree of hydrolysis and soluble nitrogen contents of the protein hydrolysate were then measured. Incubation temperature at 50°C yielded the highest degree of hydrolysis forboth protein samples. The degree of meat protein hydrolysis significantly increased to 75.30% during the first hour, and reached to more than 95% after three hours with soluble nitrogencontent of 201.32 mg/100 mL. Similar profile was also observed in the soybean protein which yielded 85.14% protein hydrolysate with soluble nitrogen content of 260 mg/100 mL. The meat and soybean protein hydrolysates obtained were used as nitrogen sources in media containing sucrose, young coconut water, mung-bean sprout extract and tomato extract for the growth of Lactobacillus plantarum Dad 13. The performance of these media for cellular growth was almost as good as the performance of commercial MRS growth medium.
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