Critical factors in chitin production by fermentation of shrimp biowaste

Abstract

Factors affecting Lactobacillus fermentation of shrimp waste for chitin and protein liquor production were determined. The objective of the fermentation is medium conditioning by Lactobacillus through production of proteases and lowering of the pH. The efficiency was tested by conducting fermentation of biowaste in 1-1 beakers with or without pH adjustment using different acids. Addition of 5% glucose to the biowaste supported the growth of lactic acid bacteria and led to better fermentation. Among four acids tested to control pH at the start and during fermentation, acetic acid and citric acid proved to be the most effective. In biowaste fermented with 6.7% L. plantarum inoculum, 5% glucose, and pH 6.0 adjusted with acetic acid, 75% deproteination and 86% demineralization was achieved. Replacement of acetic acid by citric acid gave 88% deproteination and 90% demineralization. The fermentation carried out in the presence of acetic acid resulted in a protein fraction that smelled good and a clean chitin fraction.

<b>Optimization of lactic fermentation for extraction of chitin from freshwater shrimp waste

“…Inoculation of suitable lactic acid bacteria ensures rapid acidification and eventual predominance of desired micro-flora able to conduct fermentation processes (Rao, Munoz, & Stevens, 2000). As noted by Rao et al (2000) fermentation of shrimp waste with L. plantarum inoculum resulted in a high-quality protein liquor output when compared with solely acid fermentation (Shirai et al, 2000) The extraction of chitin from freshwater shrimp waste by fermentation may present as a limitation the occurrence of smaller % DM and % DP values when compared to the chemical treatment that has about 100% efficiency (Arantes et al, 2015).…”

“…Inoculation of suitable lactic acid bacteria ensures rapid acidification and eventual predominance of desired micro-flora able to conduct fermentation processes (Rao, Munoz, & Stevens, 2000). As noted by Rao et al (2000) fermentation of shrimp waste with L. plantarum inoculum resulted in a high-quality protein liquor output when compared with solely acid fermentation (Shirai et al, 2000) The extraction of chitin from freshwater shrimp waste by fermentation may present as a limitation the occurrence of smaller % DM and % DP values when compared to the chemical treatment that has about 100% efficiency (Arantes et al, 2015). This fact is also noted in the literature for shrimp waste from marine species where 98% DM and 78% DP after 10 days of fermentation with L. helveticus (Arbia et al, 2013); 91% DM and 97% DP, after 7 days of fermentation with L. acidophilus (Duan et al, 2012); DM ranging from 63 to 81% and DP of 60 the 83%, with L. plantarum (Rao & Stevens, 2005;2006).…”

Is Chitosan a New Panacea? Areas of Application

“…One interesting new technology for extraction of chitin that offers an alternative to the more harsh chemical methods is fermentation by using microorganisms. Fermentation has been envisaged as one of the most ecofriendly, safe, technologically flexible, and economically viable alternative methods [22][23][24][25][26][27][28]. Fermentation of shrimp waste with lactic acid bacteria results in production of a solid portion of chitin and a liquor containing shrimp proteins, minerals, pigments, and nutrients [26,29].…”

Zebra blenny (Salaria basilisca) viscera as a source of solvent-stable proteases: characteristics, potential application in the deproteinization of shrimp wastes and evaluation in liquid laundry commercial detergents

“…The protein content was analysed for calculation of the protein removal. Deproteinization (DP) was expressed as percentages and computed by the following equation as described by Rao et al 2000.…”