Fish Peptones for Microbial Media Developed from Red Hake and from a Fishery By-Product

Abstract

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.