Combined use of waste materials-recovery of chitin from shrimp shells by lactic acid fermentation supplemented with date juice waste or glucose
| العنوان: | Combined use of waste materials-recovery of chitin from shrimp shells by lactic acid fermentation supplemented with date juice waste or glucose |
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| المؤلفون: | Nabil Mameri, Wassila Arbia, Lydia Adour, Abdeltif Amrane |
| المصدر: | Journal of Chemical Technology & Biotechnology. 83:1664-1669 |
| بيانات النشر: | Wiley, 2008. |
| سنة النشر: | 2008 |
| مصطلحات موضوعية: | Lactobacillus helveticus, biology, Renewable Energy, Sustainability and the Environment, Chemistry, General Chemical Engineering, Organic Chemistry, Industrial fermentation, biology.organism_classification, Pollution, Shrimp, Inorganic Chemistry, Demineralization, chemistry.chemical_compound, Fuel Technology, Biochemistry, Chitin, Fermentation, Food science, Sugar, Waste Management and Disposal, Lactic acid fermentation, Biotechnology |
| الوصف: | BACKGROUND: Chitin, a source of chitosan, was extracted from the teguments of white shrimp Parapenaeus longirostris, by means of Lactobacillus helveticus growing on date juice waste or glucose for comparison. A fermentor containing 10% (w/v) of shrimp shells was inoculated with a suspension of L. helveticus strain milano (10% v/v). RESULTS: For an initial pH of 8.5–9.0 and a temperature of 30 °C, maximum deproteinization and demineralization were 76 and 53%, achieved for 80 and 300 g L−1 glucose, respectively. The level of demineralization increased to 60% for an increase in in temperature from 30 to 35 °C. The use of date juice, as an alternative to the use of a primary carbon source such as glucose, led at best to 44% demineralization, for 208 g L−1 of total sugar at 35 °C, and 91% deproteinization, for 80 g L−1 total sugar content at 30 °C. CONCLUSION: Demineralization was not improved by the use of date juice, most likely due to its calcium content, which, during acidification, prevents the diffusion of calcium from the shells to the surrounding medium. Contrarily, the proteolytic activity of LAB appeared to be improved by the mineral content of date juice, leading to almost complete deproteinization of shrimp shells. Copyright © 2008 Society of Chemical Industry |
| تدمد: | 1097-4660 0268-2575 |
| DOI: | 10.1002/jctb.1980 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::1d349b01d836749800c25c10bb68e116 https://doi.org/10.1002/jctb.1980 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........1d349b01d836749800c25c10bb68e116 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10974660 02682575 |
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| DOI: | 10.1002/jctb.1980 |