Green John H, Paskell Stefan L, Goldmintz Daniel
Southeast Utilization Research Center, National Marine Fisheries Service, NOAA, U.S. Department of Commerce, College Park, Maryland 20740.
J Food Prot. 1977 Mar;40(3):181-186. doi: 10.4315/0362-028X-40.3.181.
Suitability of two soluble, heat stable fish peptones derived from Red Hake ( Urophycis chuss .) and Atlantic menhaden ( Brevoortia tyrannus ), was explored as peptone constituents of microbiological media. Both processes for producing these fish peptones are described. Comparative growth curves of various microorganisms in peptone broth cultures were made by turbidity measurements. Recovery of fastidious lactobacilli and other microorganisms was compared on peptone agar media. The soluble fish peptones were usually equal to, if not better than, the commercially available peptones and beef extract. Fish represent a potentially new source of inexpensive and useful peptones for laboratory microbiological media and for commercial fermentations.
探讨了两种源自红无须鳕（Urophycis chuss.）和大西洋油鲱（Brevoortia tyrannus）的可溶性、热稳定鱼蛋白胨作为微生物培养基蛋白胨成分的适用性。描述了生产这些鱼蛋白胨的两种工艺。通过浊度测量绘制了蛋白胨肉汤培养物中各种微生物的比较生长曲线。在蛋白胨琼脂培养基上比较了苛求乳杆菌和其他微生物的回收率。可溶性鱼蛋白胨通常与市售蛋白胨和牛肉提取物相当，甚至更好。鱼类是实验室微生物培养基和商业发酵中潜在的廉价且有用的蛋白胨新来源。
