Applied Microbiology and Biotechnology

, Volume 54, Issue 6, pp 808–813

Critical factors in chitin production by fermentation of shrimp biowaste

  • M. S. Rao
  • J. Muñoz
  • W. F. Stevens
ORIGINAL PAPER

DOI: 10.1007/s002530000449

Cite this article as:
Rao, M., Muñoz, J. & Stevens, W. Appl Microbiol Biotechnol (2000) 54: 808. doi:10.1007/s002530000449

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-l 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.

Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • M. S. Rao
    • 1
  • J. Muñoz
    • 2
  • W. F. Stevens
    • 1
  1. 1.Bioprocess Technology Program, Asian Institute of Technology, PO Box 4, Klong Luang Pathumthani 12120, Thailand e-mail: mukku@ait.ac.th Fax: +66-2-5246111TH
  2. 2.Philippines Council for Advanced Science and Technology Research and Development, Bicutan, Tagig, Metro Manila, Philippines