Peptone from ram horn was compared with a casein and other peptones for bacterial growth. First, horns were ground and 35 g of horn flour was hydrolyzed chemically (acid hydrolysis). As a result of this process, 30 g of the 35 g horn flour (85.7%) could be hydrolyzed. Hydrolyzed material was completed to 400 ml with deionized water, and this resulting solution was termed ram horn hydrolysate (RHH). The contents of protein, nitrogen, ash, some minerals, total sugars, total lipids and amino acids of RHH were determined. It was found that it has both organic and inorganic materials sufficient for use as a peptone in the growth of bacteria. The effects of different concentrations (1 to 10% v/v) of RHH on the growth of bacteria were investigated, and 4% of the RHH was found to be optimal. RHH media were tested against fish, casein and bacto peptone, for their ability to support growth of bacteria in pure cultures (aerobic and anaerobic) and natural samples such as soil, water, milk and meat (under aerobic and anaerobic conditions). The obtained results from parallel studies with surface streaking, pour plate procedures (for comparing the colony counts) and shaking culture (for comparing the biomass yields) showed that RHH media yielded significantly (p < 0.05) higher bacterial counts and biomass yields than did fish and casein, but these values were somewhat lower (not statistically significant) than values obtained from bacto peptone. In conclusion, RHH was found to be suitable as a peptone for bacterial growth.
KURBANOĞLU, ESABİ BAŞARAN and ALGUR, ÖMER FARUK (2002) "Use of Ram Horn Hydrolysate as Peptone for Bacterial Growth," Turkish Journal of Biology: Vol. 26: No. 2, Article 11. Available at: https://journals.tubitak.gov.tr/biology/vol26/iss2/11