Advertisement

Applied Microbiology and Biotechnology

, Volume 71, Issue 2, pp 234–237 | Cite as

Extraction of chitin from red crab shell waste by cofermentation with Lactobacillus paracasei subsp. tolerans KCTC-3074 and Serratia marcescens FS-3

  • W. J. Jung
  • G. H. Jo
  • J. H. Kuk
  • K. Y. Kim
  • R. D. ParkEmail author
Applied Microbial and Cell Physiology

Abstract

For one-step extraction of chitin from red crab shell waste, cofermentation with Lactobacillus paracasei subsp. tolerans KCTC-3074, a lactic-acid-producing bacterium, and Serratia marcescens FS-3, a protease-producing bacterium, was conducted. Fermentation with single strain (L. 3074 or FS-3) was also conducted. At day 7, the pH in L. 3074, FS-3, and L. 3074+FS-3 (1:1) treatment decreased from 6.90 to 3.30, 5.88, and 3.48, respectively. Ash content in the residue after fermentation treatment of crab shells in L. 3074 and L. 3074+FS-3 (1:1) treatment drastically decreased from 41.2% to 3.19 and 1.15%, respectively. In L. 3074+FS-3 (1:1) cofermentation, the level of demineralization was the highest value of 97.2%, but the level of deproteinization in the cofermentation was 52.6% at day 7. Protein content in the treatment of FS-3 alone reduced from 22.4 to 3.62%. These results indicate that cofermentation of the shells using the two strains is efficient and applicable for the one-step extraction of crude chitin from red crab shell waste.

Keywords

Fermentation Serratia Marcescens Crab Shell Shrimp Waste Total Titratable Acidity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgements

This study was supported by National Research Laboratory (NRL) program from the Ministry of Science and Technology (MOST), Korea.

References

  1. Allan GG, Fox JR, Kong N (1978) Marine polymers, part 8. A critical evaluation of the potential sources of chitin and chitosan. In: Muzzarelli RAA, Pariser ER (eds) MITSG 78-7, Proc. Int. Conf. Chitin/Chitosan, 1st, 1977; PB 285 640, Cambridge, pp 64–78Google Scholar
  2. A.O.A.C (1990) Official methods of analysis, 13th edn. Association of Official Analytical Chemists, Washington, DC, pp 1094Google Scholar
  3. Gagne N, Simpson BK (1993) Use of proteolytic enzymes to facilitate recovery of chitin from shrimp wastes. Food Biotechnol 7:253–263CrossRefGoogle Scholar
  4. Hall GM, Silva S (1992) Lactic acid fermentation of shrimp (Penaus monodon) waste for chitin recovery. In: Brine CJ, Sandford PA, Zikakis JP (eds) Advance in chitin and chitosan. Elsevier Applied Science, London, pp 633–668CrossRefGoogle Scholar
  5. Healy MG, Romo CR, Bustos R (1994) Bioconversion of marine crustacean shell waste. Res Conserv Recycl 11:139–147CrossRefGoogle Scholar
  6. Jung WJ, Kuk JH, Kim KY, Park RD (2005) Demineralization of red crab shell waste by lactic acid fermentation. Appl Microbiol Biotechnol 67(6):851–854. DOI  https://doi.org/10.1007/s00253-004-1871-4 CrossRefGoogle Scholar
  7. Pearson D (1976) The chemical analysis of foods, 7th edn. Churchill Livingston, UKGoogle Scholar
  8. Rao MS, Munoz J, Stevens WF (2000) Critical factors in chitin production by fermentation of shrimp biowaste. Appl Microbiol Biotechnol 54:808–813CrossRefGoogle Scholar
  9. Rao MS, Tuyen MH, Stevens WF, Chandrkrachang S (2001) Deproteination by mechanical, enzymatic and Lactobacillus treatment of shrimp waste for production of chitin. In: Uragami T, Kurita K, Fukamizo T (eds) Chitin and chitosan: chitin and chitosan in life science. Kodansha, Tokyo, pp 301–304Google Scholar
  10. Rao MS, Guyot JP, Pintado J, Stevens WF (2002) Improved conditions for lactobacillus fermentation of shrimp waste into chitin. In: Scchiva K, Chandrkrachang S, Methacanon P, Peter MG (eds) Advance in chitin science, vol V. Bangkok, Thailand, pp 40–44Google Scholar
  11. Shimahara K, Takiguchi Y (1988) Preparation of crustacean chitin. In: Wood WA, Kellogg ST (eds) Methods in enzymology. Biomass, part B. Lignin, pectin, and chitin. Academic, London, pp 417–423CrossRefGoogle Scholar
  12. Shimahara K, Yasuyuki T, Kazuhiro O, Kazunori K, Osamu O (1984) Chemical composition and some properties of crustacean chitin prepared by use of proteolytic activity of Pseudomonas maltophilia LC102. In: Zikakis JP (ed) Chitin, chitosan and related enzymes. Academic, Orlando, FL, pp 239–255CrossRefGoogle Scholar
  13. Shirai K, Palella D, Castro Y, Guerrero-Legarreta I, Saucedo-Castaneda G, Huerta-Ochoa S, Hall GM (1998) Characterisation of chitins from lactic acid fermentation of prawn wastes. In: Chen RH, Chen HC (eds) Advance in chitin science, vol III. Elsevier, Taiwan, Republic of China, pp 103–110Google Scholar
  14. Shirai K, Guerrero I, Huerta S, Saucedo G, Castillo A, Gonzalez RO, Hall GM (2001) Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation. Enzyme Microb Technol 28:446–452CrossRefGoogle Scholar
  15. Simpson BK, Gagne N, Simpson MV (1994) Bioprocessing of chitin and chitosan. In: Martin AM (ed) Fisheries processing: biotechnological applications. Chapman & Hall, London, pp 155–173CrossRefGoogle Scholar
  16. Wang SL, Chio SH (1998) Deproteinization of shrimp and crab shell with the protease of Pseudomonas aeruginosa K-187. Enzyme Microb Technol 22:629–633CrossRefGoogle Scholar
  17. Yang JK, Shih IL, Tzeng YM, Wang SL (2000) Production and purification of protease from a Bacillus subtilis that can deproteinize crustacean wastes. Enzyme Microb Technol 26:406–413CrossRefGoogle Scholar
  18. Zakaria Z, Hall GM, Shama G (1998) Lactic acid fermentation of scampi waste in a rotating horizontal bioreactor for chitin recovery. Process Biochem 33:1–6CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • W. J. Jung
    • 1
  • G. H. Jo
    • 1
  • J. H. Kuk
    • 1
  • K. Y. Kim
    • 1
  • R. D. Park
    • 1
    Email author
  1. 1.Glucosamine Saccharide Materials-National Research Laboratory (GSM-NRL), Division of Applied Bioscience and Biotechnology, Institute of Agricultural Science and TechnologyChonnam National UniversityGwangjuSouth Korea

Personalised recommendations