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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 54 issue 9 (september 2020) : 1115-1119,   Doi: 10.18805/ijar.B-3858

Single Cell Protein (Scp) Production from Marine Lactobacillus spp.

B
B. Kannan
A
A. Rathipriya
A
A. Dhinakaran
A
A. Hema
1Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu, India.
Cite article:- Kannan B., Rathipriya A., Dhinakaran A., Hema A. (2020). Single Cell Protein (Scp) Production from Marine Lactobacillus spp.. Indian Journal of Animal Research. 54(9): 1115-1119. doi: 10.18805/ijar.B-3858.

ABSTRACT

Background: The Single Cell Protein (SCP) production technologies arose as a promising way to solve the problem of protein shortage in worldwide, which mainly used in human foods or animal feeds. For future success, the animal proteins are expensive protein source in fish feeds and there has been considerable interest in replacing all or part of the fish meal in aquaculture feeds with SCPs. Collectively, studies indicated that SCPs were suitable ingredients for farmed fishes. The Lactobacillus fermentum strain used in this study was surprising to note a single strain contains 20 amino acids. In this study the strain used and seemed to be ideal in the above respects. Further research on industrial scale production of SCP using this strain using cheaper sources (or) sewage is warranted.  
Methods: In this field – laboratory investigation during 2015-2016, the soil samples were collected from the Velar estuary, Tamil Nadu. About 25 colonies were selected and inoculated in to MRS broth. The completed preparation was observed under microscope for motility of the bacterium. Different biochemical characteristics test analyzed by using standard protocol. The antimicrobial effects were determined by the agar diffusion method. Finally the biochemical parameters were analyzed by using standard procedure. 
Result: Our investigation is evident that, the strain very well can be used a probiotic for human and animal nutrition. The isolated strains were found to be non-motile and non-spore farming. Lactobacillus fermentum contains 60-80% of protein, 7-8% of carbohydrate, 2-3% of lipid and 8-9% of nucleic acid contents. The Lactobacillus fermentum strain used in this study showed a high level of inhibitory activity against all the pathogens tested. SCP cannot compete with soya, alfalfa or fish meal. Mushroom production from lignocellulosics seems to be one economical and promising use for SCP.

REFERENCES

  1. Bligh, E.G. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37(8): 911-918.
  2. Brock, T.D. (1989). A Textbook of Industrial Microbiology. Sunderland, M.A. Sinauer Associates Inc. 306-316.
  3. Choi, M.H. and Park, Y.H. (1999). Growth of Pithia guilliermandii A9, an osmotolerant yeast, in waste brine generated from kimchi production. Biosource Technol. 70: 231-236.
  4. Daeschel MA. (1989). Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology. 43: 164-166.
  5. Dhanasekaran, D., Saha, S., Thajuddin, N., Panneerselvam, (2008). Probiotic effect of Lactobacillus isolates against bacterial pathogens in Charis orientalis, Med. Biol. 15(3): 97-102.
  6. DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., (1956). Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356.
  7. Erdman, M.D., Bergen, W.G., Reddy, C.A. (1977). Amino acid profiles and presumptive nutritional assessment of single cell protein from certain Lactobacilli. Appl. Environ. Microbiol. 33: 901-905.
  8. Farhoodi S, Moosavi-Nasab M, Nasiri L. (2008). Single Cell Protein (SCP) production from UF cheese whey by Kluyveromyces marxianus. In: 18th National Congress on Food Technology Mashahd. Oct 15-16; Iran.
  9. Frazier, W.C., Westhoff, D.C. (1990). Food Microbiology. New Delhi: Tata McGraw Hill Publishing Company Limited. 398-415.
  10. Garrote, G., Abraham, A. and De Antoni, G.L. (2001). Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research. 68: 639-652.
  11. Lowry, O.H., Farr, N.J., Rosebrough, A.L., Randall, R.J. (1951). Protein measurement with the folin phenol reagent. J. Biol. chem. 193: 265-275.
  12. Ringo, E. and Gatesoupe, F.J. (1998). Lactic acid bacteria in fish-A review. Aquaculture. 160: 177-203.
  13. Sabacny. A.H. (1996). Influence of medium composition on lactic acid production from dried whey by Lactobacillus delbrueckii, Microbiologia. 12(3): 411-6.
  14. Schillinger, U. and Lucke, F.K. (1989). Antimicrobial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55: 1901-1906.
  15. Shankman, S., Dunn, M.S. and Rubin, L.B. (1943). The Microbiological analaysis of seven amino acids with lactobacillus casei, J. Biol. Chem. 150: 477.
  16. Singh, B.D., (1998). Biotechnology. Kalyani Publishers. 498-510. New Delhi.
  17. Toksoy A., Beyatlo Y., Aslom B. (1999). Studying on metabolic and antimicrobial activities of some L. plantarum strains isolated from sausages. Turkish J Veterinary Animal Sci. 23: 533-540.    
  18. Xanthopoulos, V., Litopoulou-Tzanetaki, E., Tzanetakis, N. (2000). Characterization of Lactobacillus isolates from infant faeces as dietary adjunts. Food Microbiology. 17: 205-215.
  19. Yasui T, Yoda K, Kamiya T. (1995). Analysis of S-layer proteins of Lactobacillus brevis. FEMS Microbiol Lett. 133:181-186. 
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    Research Article

    volume 54 issue 9 (september 2020) : 1115-1119,   Doi: 10.18805/ijar.B-3858

    Single Cell Protein (Scp) Production from Marine Lactobacillus spp.

    B
    B. Kannan
    A
    A. Rathipriya
    A
    A. Dhinakaran
    A
    A. Hema
    1Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu, India.
    Cite article:- Kannan B., Rathipriya A., Dhinakaran A., Hema A. (2020). Single Cell Protein (Scp) Production from Marine Lactobacillus spp.. Indian Journal of Animal Research. 54(9): 1115-1119. doi: 10.18805/ijar.B-3858.

    ABSTRACT

    Background: The Single Cell Protein (SCP) production technologies arose as a promising way to solve the problem of protein shortage in worldwide, which mainly used in human foods or animal feeds. For future success, the animal proteins are expensive protein source in fish feeds and there has been considerable interest in replacing all or part of the fish meal in aquaculture feeds with SCPs. Collectively, studies indicated that SCPs were suitable ingredients for farmed fishes. The Lactobacillus fermentum strain used in this study was surprising to note a single strain contains 20 amino acids. In this study the strain used and seemed to be ideal in the above respects. Further research on industrial scale production of SCP using this strain using cheaper sources (or) sewage is warranted.  
    Methods: In this field – laboratory investigation during 2015-2016, the soil samples were collected from the Velar estuary, Tamil Nadu. About 25 colonies were selected and inoculated in to MRS broth. The completed preparation was observed under microscope for motility of the bacterium. Different biochemical characteristics test analyzed by using standard protocol. The antimicrobial effects were determined by the agar diffusion method. Finally the biochemical parameters were analyzed by using standard procedure. 
    Result: Our investigation is evident that, the strain very well can be used a probiotic for human and animal nutrition. The isolated strains were found to be non-motile and non-spore farming. Lactobacillus fermentum contains 60-80% of protein, 7-8% of carbohydrate, 2-3% of lipid and 8-9% of nucleic acid contents. The Lactobacillus fermentum strain used in this study showed a high level of inhibitory activity against all the pathogens tested. SCP cannot compete with soya, alfalfa or fish meal. Mushroom production from lignocellulosics seems to be one economical and promising use for SCP.

    REFERENCES

    1. Bligh, E.G. and Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37(8): 911-918.
    2. Brock, T.D. (1989). A Textbook of Industrial Microbiology. Sunderland, M.A. Sinauer Associates Inc. 306-316.
    3. Choi, M.H. and Park, Y.H. (1999). Growth of Pithia guilliermandii A9, an osmotolerant yeast, in waste brine generated from kimchi production. Biosource Technol. 70: 231-236.
    4. Daeschel MA. (1989). Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology. 43: 164-166.
    5. Dhanasekaran, D., Saha, S., Thajuddin, N., Panneerselvam, (2008). Probiotic effect of Lactobacillus isolates against bacterial pathogens in Charis orientalis, Med. Biol. 15(3): 97-102.
    6. DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., (1956). Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356.
    7. Erdman, M.D., Bergen, W.G., Reddy, C.A. (1977). Amino acid profiles and presumptive nutritional assessment of single cell protein from certain Lactobacilli. Appl. Environ. Microbiol. 33: 901-905.
    8. Farhoodi S, Moosavi-Nasab M, Nasiri L. (2008). Single Cell Protein (SCP) production from UF cheese whey by Kluyveromyces marxianus. In: 18th National Congress on Food Technology Mashahd. Oct 15-16; Iran.
    9. Frazier, W.C., Westhoff, D.C. (1990). Food Microbiology. New Delhi: Tata McGraw Hill Publishing Company Limited. 398-415.
    10. Garrote, G., Abraham, A. and De Antoni, G.L. (2001). Chemical and microbiological characterisation of kefir grains. Journal of Dairy Research. 68: 639-652.
    11. Lowry, O.H., Farr, N.J., Rosebrough, A.L., Randall, R.J. (1951). Protein measurement with the folin phenol reagent. J. Biol. chem. 193: 265-275.
    12. Ringo, E. and Gatesoupe, F.J. (1998). Lactic acid bacteria in fish-A review. Aquaculture. 160: 177-203.
    13. Sabacny. A.H. (1996). Influence of medium composition on lactic acid production from dried whey by Lactobacillus delbrueckii, Microbiologia. 12(3): 411-6.
    14. Schillinger, U. and Lucke, F.K. (1989). Antimicrobial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 55: 1901-1906.
    15. Shankman, S., Dunn, M.S. and Rubin, L.B. (1943). The Microbiological analaysis of seven amino acids with lactobacillus casei, J. Biol. Chem. 150: 477.
    16. Singh, B.D., (1998). Biotechnology. Kalyani Publishers. 498-510. New Delhi.
    17. Toksoy A., Beyatlo Y., Aslom B. (1999). Studying on metabolic and antimicrobial activities of some L. plantarum strains isolated from sausages. Turkish J Veterinary Animal Sci. 23: 533-540.    
    18. Xanthopoulos, V., Litopoulou-Tzanetaki, E., Tzanetakis, N. (2000). Characterization of Lactobacillus isolates from infant faeces as dietary adjunts. Food Microbiology. 17: 205-215.
    19. Yasui T, Yoda K, Kamiya T. (1995). Analysis of S-layer proteins of Lactobacillus brevis. FEMS Microbiol Lett. 133:181-186. 
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