One-step bio-extraction of chitin from shrimp shells by successive co-fermentation using Bacillus subtilis and Lactobacillus plantarum. (August 2022)

• Record Type: Journal Article
• Authors: Zhang, Qiao; Xiang, Qin; Li, Yongcheng
• Is Part Of: Innovative food science & emerging technologies. Volume 80(2022)
• Publication Date: 2022-08
• Subjects: Chitin -- Co-fermentation -- Bacillus subtilis -- Lactobacillus plantarum; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2022.103057
• Languages: English
• ISSNs: 1466-8564

Abstract

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. Highlights: M w, DA, and Cr of chitin decreased by 9.8, 5.6 and 1.4% with DP time from 2 to 3 d. L. plantarum had a count of 6.19 log CFU/mL and was the dominant microbe on day 5. The purified chitin had similar structural characterization as commercial chitin.