Valorization of Malaysian Fish Sausage (Keropok Lekor) By-Products into Bioactive Fish Protein Hydrolysate by Bacillus licheniformis Fermentation: Influence of By-Products Characteristics on Nutritional, Antioxidant, and Antibacterial Capacities

The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the...

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Bibliographic Details
Published in:Waste and biomass valorization 2024-05, Vol.15 (5), p.3169-3185
Main Authors: Abd Rashid, Nur Yuhasliza, Indran, Santhiya Ravi, Abdul Manan, Musaalbakri, Pa’ee, Khairul Faizal, Saari, Nazamid, Faizal Wong, Fadzlie Wong
Format: Article
Language:English
Subjects:
Amino acids
Antibacterial activity
Antibiotics
Antioxidants
Bacillus licheniformis
Biological activity
By products
Byproducts
Chelation
Digestibility
Engineering
Environment
Environmental Engineering/Biotechnology
Environmental impact
Fermentation
Fish
Hydrolysates
Hydrophobicity
Industrial Pollution Prevention
Metabolism
Microorganisms
Molecular weight
Nutritive value
Original Paper
Peptides
Proteins
Renewable and Green Energy
Waste management
Waste Management/Waste Technology
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Summary:The Malaysian fish sausage industry, Keropok Lekor (KL), generates large amounts of by-products (FBs), that are underutilised and inappropriately disposed of, resulting in negative environmental implications. This study aimed to transform the FBs into bioactive fish protein hydrolysate (FPH) via the Bacillus licheniformis fermentative approach. Besides the various FBs and strain type used, this study was significant for its detailed analysis exploring the effect of the FB’s nutritional and amino acid (AA) contents on antioxidant and antibacterial activities, as well as the nutritional qualities of the FPHs. The B. licheniformis fermentation improved the FBs nutritional quality by increasing protein digestibility and essential AA content. The highest degree of hydrolysis (DH) was linked to soluble protein concentration, and there was a significant correlation ( R 2  = 0.9) between the DH and protein yields in the samples. The FPHs demonstrated stronger DPPH (32.5–58.4%) and ABTS (74.8–90.1%) antiradical activities and ferrous chelating activity (25.3–59.9%) than that of the FBs ( p   0.05) difference in growth inhibition against all tested pathogens compared to their FBs. Hence, KL FBs valorisation into high-value products like bioactive FPH by microbial fermentation serves as a green strategy to improve waste management and advocate a circular and sustainable bioeconomy. Graphical Abstract
ISSN:1877-2641
1877-265X
DOI:10.1007/s12649-024-02430-6