Improved production of chitin from shrimp waste by fermentation with epiphytic lactic acid bacteria

Duan, Shengwen; Li, Lei; Zhuang, Zejuan; Wu, W.; Hong, Shuying; Zhou, Jiantao

doi:10.1016/j.carbpol.2012.04.051

Cited by 55 publications

(39 citation statements)

References 19 publications

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“…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). After testing six strains of Bacillus, (Ghorbel-Bellaaj et al, 2012;Ghorbel-Bellaaj et al, 2013) (Zhang et al, 2012;Zhang et al, 2014) obtained in a total time of 6 days 93% of DP and 95% of DM.…”

Section: Discussionmentioning

confidence: 86%

“…The chitin content, calculated from the total extraction of minerals and ash with acids and bases was about 35% and results obtained in our laboratory for chemical extraction of chitin ranged between 20% (Arantes et al, 2015) and 35% (current data), varying according to the filtering techniques, which can lead to loss of solid material in the washes. Works with freshwater shrimp or M. rosenbergii for comparison purposes were not found but for the marine species cited in this paper these results are comprised between the displayed values: can (Arbia et al, 2013;Duan et al, 2012;Ghorbel-Bellaaj et al, 2012;Ghorbel-Bellaaj et al, 2013;Ghorbel-Bellaaj et al, 2011). From the results obtained for ash and protein content before and after fermentation, demineralization (DM) and deproteination (DP) of carapace through fermentation with L. plantarum under different strategies were determined (Table 1).…”

Section: Shrimp Waste Characterizationmentioning

confidence: 99%

“…lactic acid) and of the action of proteases of the microorganism, respectively. In the literature several papers have described the fermentation of shrimp farming residues from salt water: Use of L. helveticus was shown by Arbia, Adour, Amrane and Lounici (2013); Duan et al (2012) used L. acidophilus isolated from the residue itself; Rao and Stevens (2005;2006) used L. plantarum. In addition, other bacteria or biological methods can also be found in the literature involving the use of different strains of Bacillus (Ghorbel-Bellaaj, Younes, Maâlej, Hajji, & Nasri., 2012;Ghorbel-Bellaaj et al, 2013) and P. aeruginosa (Ghorbel-Bellaaj et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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ABSTRACT. Freshwater shrimp shells from the shrimp farming activity in tanks, were processed for biological extraction of chitin, by fermentation with Lactobacillus plantarum isolated from meat products, offering an advantageous demineralization and deproteination of the residue, replacing the chemically. Deproteination was obtained approximately 99% and demineralization of up to 87% using batch fermentations with a maximum of 72 hours and the use of simple strategies such as pH adjustment and reinoculation. The performance of chitin was about 40% greater than in the chemical extraction and the results indicate an interesting method in the process of production of chitosan, where the biopolymer chitin is precursor.Keywords: shrimp shells, chitosan, Lactobacillus plantarum, bioprocess.Otimização de fermentação lática para extração de quitina de resíduos de camarão de água doce RESUMO. Carapaças de camarão de água doce provenientes da atividade de carcinicultura em tanques foram processadas para extração biológica de quitina, por meio da fermentação com Lactobacillus plantarum isolado de produtos cárneos, oferecendo uma via vantajosa de desmineralização e de desproteinização do resíduo, em substituição à via química. Obteve-se desproteinização de cerca de 99% e desmineralização de até 87% por intermédio de fermentações em batelada com duração máxima de 72 horas e o uso de estratégias simples, como ajuste de pH e reinoculação. O rendimento de quitina foi cerca de 40% maior do que na extração química, e o conjunto dos resultados indica um método interessante no processo de produção de quitosana, em que o biopolímero quitina é precursor.Palavras-chave: carapaças de camarão, quitosana, Lactobacillus plantarum, bioprocesso.

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Section: Discussionmentioning

confidence: 86%

Section: Shrimp Waste Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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“…Many researchers (e.g., Arbia et al 2013;Duan et al 2012;Gortari and Hours 2013;Xu et al 2008) have reported successful purification of chitin from shrimp or crustacean shells by fermentation, but full-scale chitin production by standardized chemical extraction is still preferred over fermentation procedures or protease treatment for commercial chitin extraction. Purity and viscosity are important factors of chitin or chitosan quality and, thus, their applications (Bajaj et al 2011).…”

Section: Viscosity Measurementsmentioning

confidence: 98%

“…Therefore, in this study, it was ensured that the proteolytic enrichment culture from ground meat was free of chitinase activity. Fermentation to deproteinate and to decalcify shrimp shell wastes is mostly carried out together in one step (Rao et al 2000;Jung et al 2006;Waldeck et al 2006;Duan et al 2012) but efficient deproteination is difficult due to decreased proteolytic activity of bacteria under acidic conditions, which are necessary for decalcification. To achieve a higher efficiency, deproteination by proteolytic bacteria needs to be carried out separately from decalcification, e.g., by lactic acid bacteria (LAB).…”

Section: Deproteination and Decalcification Of C Crangon Shrimp Shellsmentioning

confidence: 99%

Pilot-scale chitin extraction from shrimp shell waste by deproteination and decalcification with bacterial enrichment cultures

Bajaj

Freiberg

Winter

et al. 2015

Appl Microbiol Biotechnol

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Extraction of chitin from mechanically pre-purified shrimp shells can be achieved by successive NaOH/HCl treatment, protease/HCl treatment or by environmentally friendly fermentation with proteolytic/lactic acid bacteria (LAB). For the last mentioned alternative, scale-up of shrimp shell chitin purification was investigated in 0.25 L (F1), 10 L (F2), and 300 L (F3) fermenters using an anaerobic, chitinase-deficient, proteolytic enrichment culture from ground meat for deproteination and a mixed culture of LAB from bio-yoghurt for decalcification. Protein removal in F1, F2, and F3 proceeded in parallel within 40 h at an efficiency of 89-91 %. Between 85 and 90 % of the calcit was removed from the shells by LAB in another 40 h in F1, F2, and F3. After deproteination of shrimp shells in F3, spent fermentation liquor was re-used for a next batch of 30-kg shrimp shells in F4 (300 L) which eliminated 85.5 % protein. The purity of the resulting chitin was comparable in F1, F2, F3, and F4. Viscosities of chitosan, obtained after chitin deacetylation and of chitin, prepared biologically or chemically in the laboratory, were much higher than those of commercially available chitin and chitosan.

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Changes in the microstructure and enzymatic hydrolysis performance of chitin treated by steam explosion, high‐pressure homogenization, and γ radiation

Zhai

Zhang

et al. 2020

J of Applied Polymer Sci

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This research intends to reduce the crystallinity of chitin with physical methods so as to improve the enzymatic hydrolysis efficiency of chitin. Scanning electron microscopy showed that both steam explosion and high‐pressure homogenization significantly enlarged the pores in shrimp shells, which are made up of chitin, but γ radiation did not. X‐ray diffraction showed that the crystallinity index of chitin decreased by 23.2% in the (110) plane and 24.7% in the (020) plane after three rounds of steam explosion and decreased by 12.4% in the (110) plane and 28.7% in the (020) plane after three rounds of high‐pressure homogenization. After γ radiation, however, there was no significant change. The corresponding deacetylation degrees of the chitin treated with steam explosion and high‐pressure homogenization increased by 13.2 and 5.7%, respectively. The natural, steam‐exploded and high‐pressure homogenized chitins respectively produced 0.251, 0.145, and 0.407 mg/ml reducing sugars with the hydrolysis of Streptomyces griseus chitinase. However, when hydrolyzed by Paenibacillus sp. A1 chitinase the steam‐exploded and the high‐pressure homogenized chitin respectively released 40 and 300% more reducing sugars than the natural chitin. The results found that steam explosion and high‐pressure homogenization can reduce the crystallinity of chitin, and make it prone to enzymatic hydrolysis.

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Improved production of chitin from shrimp waste by fermentation with epiphytic lactic acid bacteria

Cited by 55 publications

References 19 publications

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

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

Pilot-scale chitin extraction from shrimp shell waste by deproteination and decalcification with bacterial enrichment cultures

Changes in the microstructure and enzymatic hydrolysis performance of chitin treated by steam explosion, high‐pressure homogenization, and γ radiation

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