One-step bio-extraction of chitin from shrimp shells by successive co-fermentation using Bacillus subtilis and Lactobacillus plantarum |
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| Affiliation: | 1. College of Food Science and Engineering, Hainan University, Haikou 570228, China;2. College of Food and Biological Engineering, Hezhou University, Hezhou 542899, China;3. Hainan Provincial Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China;1. State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China;2. School of Chemical and Engineering, University of Chinese Academy of Sciences, Beijing 100049, China;3. Nanjing IPE Institute of Green Manufacturing Industry, Nanjing 211100, China;1. PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu 638 316, India;2. Group of Fermentation and Distillation, Laimburg Research Center, Laimburg 6, I-39040 Post Auer (BZ), Italy;3. Division of Food Production and Society, Biomarine Resource Valorisation, Norwegian Institute of Bioeconomy Research, Torggården, Kudalsveien 6, NO-8027 Bodø, Norway;4. Centre of Nutrition Research, Institute of Food Safety and Health, Illinois Institute of Health, Bedford Park, IL 60501, United States of America;5. School of Pure Science, College of Engineering Science and Technology, Fiji National University, Latuoka campus, 5222, Fiji;6. Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu 608 502, India;7. Department of Biomaterials, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai 600 077, India;8. Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai 602105, India |
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| Abstract: | Chitin was bio-extracted in one-step from shrimp shells by successive co-fermentation using Bacillus subtilis and Lactobacillus plantarum in this study. To construct this co-fermentation system, B. subtilis was first cultured for 3 days for deproteinization (DP), and then L. plantarum was inoculated for demineralization (DM). After 6 days of co-fermentation, the final DP and DM efficiency reached 94.1% and 96.3%, respectively. The molecular weight, degree of acetylation, and crystalline index of chitin were reduced by 9.8, 5.6 and 1.4% with the DP time of 2 days extending to 3 days. Meanwhile, L. plantarum instead of B. subtilis became the dominant bacterium on day 5 of co-fermentation, with L. plantarum count of 6.19 log CFU/mL and lactic acid concentration of 28.22 g/L, respectively. The chitin prepared in this study exhibited similar structural characterization as commercial chitin. One step successive co-fermentation was a simple and feasible approach for high-quality chitin preparation.Industrial relevance: This study establishes one-step bio-extraction of chitin from shrimp shells by successive co-fermentation using B. subtilis followed by L. plantarum. One-step successive co-fermentation simplifies the intermediate processes of conventional two-step fermentation for extracting chitin. DP and DM happen during the entire co-fermentation period, which helps to achieve satisfactory DP and DM efficiency. This innovative yet simple method provides more possibilities for the biotechnological production of chitin on an industrial scale. |
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