The use of ultrafiltration to recover proteins from oyster wash water was found to increase the protein concentration by 18 folds. The concentrations of total suspended solids and chemical oxygen demand in the permeate were reduced by 98 and 47%, respectively. Fermentation was a good method to improve the flavor of the retentate from ultrafiltration. The increase in concentrations of extractive-N, free amino acids and small peptides supported the idea that the fermentation process with Koji (cultured with Aspergillus oryzae) could accelerate the hydrolysis of the recovered protein. The Koji fermented juice was made into oyster sauce, which was accepted by the panel as being equivalent in quality to commercial oyster sauces. Recovery of proteins present in oyster wash water could be economically feasible in terms of their potential utilization, as well as the eventual reduction of organic matter in effluent disposal.

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