Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

Abstract Proteolytic extract (CPE) was produced by Aspergillus oryzae 2095 under solid state fermentation using a mix of fish flour with polyurethane foam (70:30, w/w) of particle size of 0.5 mm. The proteolytic activity from CPE was compared to a commercial protease (Flavourzyme 500 MG ® ). The maximal activity for both extracts was found at pH 8 and 50 °C. The half-lives of CPE and Flavourzyme 500 MG ® were 52 and 25 min at 50 °C, respectively. Furthermore, the hydrolytic activity for both extracts was tested on muscle of giant sea bass ( Epinephelus morio ), CPE produced a higher degree of hydrolysis (DH) than Flavourzyme 500 MG ® (22.2 and 9.1%, respectively) under optimal experimental conditions for each extract.