Synthesis and fractionation of protein hydrolysate from Hermetia illucens L. pre-treated with Lactobacillus spp

Abduh, Muhammad Yusuf and Safira, Hana and Pramestiandini, Ghassani Raisa and Syahada, Mohammad Adiba and Salsabila, Bunga Ayu and Lambangsari, Khalilan and Mohamad Puad, Noor Illi and Kenez, Akos (2025) Synthesis and fractionation of protein hydrolysate from Hermetia illucens L. pre-treated with Lactobacillus spp. Waste and Biomass Valorization, 17 (3). pp. 1519-1528. ISSN 1877-2641 E-ISSN 1877-265X

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Abstract

This study aimed to investigate the effects of fermentation pretreatment using Lactobacillus spp. on the protein content of black soldier fly larvae as well as the protein recovery, degree of hydrolysis, and amino acid composition of protein hydrolysate from these larvae. Solid state fermentation of black soldier fly larvae with Lactobacillus spp. carried out for 72 h at 37℃ increased the protein and fat content from 32.35 to 36.75–41.99% and 36.91 to 40.03–41.99%, respectively. Protein content in the fermented samples was extracted using an alkaline extraction method, which resulted in a protein recovery of 31.41 to 35.99%. The protein extract was then hydrolyzed using bromelain enzymes for 24 h to produce protein hydrolysates with a degree of hydrolysis ranging from 47.64 to 52.61%. The protein hydrolysate was further fractionated using size-exclusion chromatography with a flow rate of 0.5 to 1.5 mL/min. The protein concentration of each fraction was determined using a UV-visible spectrophotometer, and the results varied from 0.004 to 2.03 mg/mL, with the highest protein concentration for each fermented sample observed at a chromatography flow rate of 1-1.5 mL/min. The amino acid composition of the fractionated protein hydrolysate was determined using ultra-high-performance liquid chromatography. The results show that the fractionated protein hydrolysates fermented with Lactobacillus spp. contained several amino acids, such as glycine and L-methionine, which were significantly different from the unfermented samples. The findings highlight that fermentation of black soldier fly larvae using Lactobacillus spp. positively influenced the protein and amino acid composition of protein hydrolysate from black soldier fly larvae.hydrolysate from black soldier fly larvae.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Amino acid; Black soldier fly larvae; Lactobacillus spp.; Protein hydrolysate; Solid-state fermentation
Subjects:	T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Noor Illi Mohamad Puad
Date Deposited:	18 Sep 2026 16:43
Last Update:	18 Sep 2026 16:43
Queue Number:	2026-09-Q5139
URI:	http://irep.iium.edu.my/id/eprint/123109
Indexed In:	WOS and SCOPUS, Google Scholar

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