Journal
FRONTIERS IN MICROBIOLOGY
Volume 12, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.677126
Keywords
successive two-step fermentation; Lactobacillus acidophilus; Exiguobacterium profundum; chitin; demineralization; deproteinization; shrimp shell
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Funding
- National Key R&D Program of China [2019YFD0901703]
- Chinese National Natural Science Foundation [32072348]
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The study utilized successive two-step fermentation to extract chitin from shrimp shells, removing most of the protein and minerals, with a recovery rate and yield of 47.82% and 16.32% respectively. The crystallinity index and degree of deacetylation of chitin were 54.37% and 3.67% respectively, lower than those extracted by the chemical method.
As an environmentally friendly and efficient method, successive two-step fermentation has been applied for extracting chitin from shrimp shells. To screen out the microorganisms for fermentation, a protease-producing strain, Exiguobacterium profundum, and a lactic acid-producing strain, Lactobacillus acidophilus, were isolated from the traditional fermented shrimp paste. Chitin was extracted by successive two-step fermentation with these two strains, and 85.9 +/- 1.2% of protein and 95 +/- 3% of minerals were removed. The recovery and yield of chitin were 47.82 and 16.32%, respectively. Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy (SEM) were used to characterize the chitin. The crystallinity index was 54.37%, and the degree of deacetylation was 3.67%, which was lower than that of chitin extracted by the chemical method. These results indicated that successive two-step fermentation using these two bacterial strains could be applied to extract chitin. This work provides a suitable strategy for developing an effective method to extract chitin by microbial fermentation.
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