Single-stage fermentative hydrolysis the mussels meat
It is carried out single-stape fermentative hydrolysis the meat of mussels with use of preparations collagenase from hepatopancreas of crab and fungal protease/peptidase complex from Aspergillus orizae. In praparated fermentolysets have determined molecular-mass distribution of peptide fractiones by a method exclugion chromatographies of average pressure. Fermentative hydrolysate has more acceptable organoleptic features then acidic one and may be used for children nutrition products manufacturing