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Chitin extraction from shrimp (Litopenaeus vannamei) shells by successive two-step fermentation with Lactobacillus rhamnoides and Bacillus amyloliquefaciens
Liu, Yongliang1,2,3; Xing, Ronge1,2; Yang, Haoyue1,2; Liu, Song1,2; Qin, Yukun1,2; Li, Kecheng1,2; Yu, Huahua1,2; Li, Pengcheng1,2
2020-04-01
Source PublicationINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
ISSN0141-8130
Volume148Pages:424-433
Corresponding AuthorXing, Ronge(xingronge@qdio.ac.cn) ; Li, Pengcheng(pcli@qdio.ac.cn)
AbstractChitin was extracted from shrimp shells powders (SSP) by successive two-step fermentation. The best microorganisms Lactobacillus rhamnoides and Bacillus amyloliquefaciens (BA01) for demineralization (DM) and deproteinization (DP) were obtained and the optimal fermentation conditions for two-step fermentation were established. Firstly, we determined the cultured conditions (inoculum level 4%, initial pH 6.5, cultured temperature 37 degrees C, glucose concentration 5%, cultured time 48 h) of Lactobacillus rhamnoides and the organic acid quantities and types of fermentation broth of Lactobacillus rhamnoides. Under the conditions, the pH of fermentation broth was 3.4, the DM efficiency was 97.5% and the ash in the final residue was 1.2%, and the main organic acid was lactic acid. Secondly, the optimal cultured conditions of BAO1 were inoculum level 6%, initial pH 6.5, cultured temperature 37 degrees C, glucose concentration 4%, and cultured time 84 h. Under the conditions, the protease activity of fermentation broth was 701.3 U/mL, the DP efficiency was 96.8%, the protein in the final residue was 1.5%, and the chitin yield was 19.6%. In addition, the chitin obtained by fermentation was compared with the commercial chitin using scanning Fourier transform infrared spectrometer (FT-IR), X-ray diffraction (XRD),Thermogravimetric analysis (TGA), Solid-state C-13 CP/MAS-NMR spectra, and Scanning electron microscope (SEM). The results showed the chitin obtained by fermentation maintains the excellent physicochemical and structural properties of commercial chitin. Moreover, in order to make full use of shrimp and crab shells resources, the amino acid composition of fermentation broth was detected. The results showed that the fermentation broth had high nutritional value and could be used as a health nutrient in animal feed, even food. (C) 2020 Elsevier B.V. All rights reserved.
KeywordShrimp shells Two-step fermentation Lactobacillus rhamnoides Bacillus amyloliquefaciens Chitin
DOI10.1016/j.ijbiomac.2020.01.124
Indexed BySCI
Language英语
Funding ProjectNational Key Research and Development Program of China[2018YFC0311305] ; Key Research and Development Program of Shandong Province[2019GHY112015] ; Key Research and Development Program of Shandong Province[2017YYSP018]
WOS Research AreaBiochemistry & Molecular Biology ; Chemistry ; Polymer Science
WOS SubjectBiochemistry & Molecular Biology ; Chemistry, Applied ; Polymer Science
WOS IDWOS:000522094600042
PublisherELSEVIER
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.qdio.ac.cn/handle/337002/167072
Collection实验海洋生物学重点实验室
Corresponding AuthorXing, Ronge; Li, Pengcheng
Affiliation1.Chinese Acad Sci, Ctr Ocean Megasci, Inst Oceanol, Key Lab Expt Marine Biol, Qingdao 266071, Peoples R China
2.Pilot Natl Lab Marine Sci & Technol Qingdao, Lab Marine Drugs & Bioprod, 1 Wenhai Rd, Qingdao 266237, Peoples R China
3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
First Author AffilicationCenter for Ocean Mega-Science, Chinese Academy of Sciences
Corresponding Author AffilicationCenter for Ocean Mega-Science, Chinese Academy of Sciences
Recommended Citation
GB/T 7714
Liu, Yongliang,Xing, Ronge,Yang, Haoyue,et al. Chitin extraction from shrimp (Litopenaeus vannamei) shells by successive two-step fermentation with Lactobacillus rhamnoides and Bacillus amyloliquefaciens[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2020,148:424-433.
APA Liu, Yongliang.,Xing, Ronge.,Yang, Haoyue.,Liu, Song.,Qin, Yukun.,...&Li, Pengcheng.(2020).Chitin extraction from shrimp (Litopenaeus vannamei) shells by successive two-step fermentation with Lactobacillus rhamnoides and Bacillus amyloliquefaciens.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,148,424-433.
MLA Liu, Yongliang,et al."Chitin extraction from shrimp (Litopenaeus vannamei) shells by successive two-step fermentation with Lactobacillus rhamnoides and Bacillus amyloliquefaciens".INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 148(2020):424-433.
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