Bioprocess of astaxanthin extraction from shrimp waste via the common microorganisms Saccharomyces cerevisiae and Lactobacillus acidophilus in comparison to the chemical method

This study compared microbiological and chemical methods used in astaxanthin extraction from the exoskeleton of the shrimp species Penaeus japonicus and Penaeus semisulcatus. The microbiological method was performed using Saccharomyces cerevisiae (bakery yeast) or Lactobacillus acidophilus (from yogurt), followed by solvent extraction with hexane and acetone at different ratios (1:1, 1:2, and 1:3). The chemical method was performed traditionally using hexane. The highest astaxanthin yield from P. japonicus exoskeleton was obtained using either S. cerevisiae or L. acidophilus followed by solvent extraction with hexane and acetone at a ratio of 1:1 (8.5 and 8.1 mg/g waste, respectively) as well as by the chemical method (8.4 mg/g waste). Likewise, the highest astaxanthin yield from P. semisulcatus exoskeleton was obtained using either S. cerevisiae or L. acidophilus followed by solvent extraction with hexane and acetone at a ratio of 1:1 (3.0 and 4.1 mg/g waste, respectively) as well as by the chemical method (3.2 mg/g waste). The values obtained from P. semisulcatus exoskeleton were considerably lower than those attained from P. japonicus exoskeleton. In addition, the nuclear magnetic resonance (C-NMR) analysis confirmed that astaxanthin was the main carotenoid present in the extract. In conclusion, the pretreatment of exoskeleton wastes of P. japonicus using S. cerevisiae followed by solvent extraction with hexane and acetone at a ratio of 1:1 as well as the classical chemical treatment led to the highest astaxanthin content.

Automated summary

This study compared microbiological and chemical methods for extracting astaxanthin from the exoskeleton of two shrimp species. The results showed that pretreating the exoskeleton waste of Penaeus japonicus with Saccharomyces cerevisiae or Lactobacillus acidophilus, followed by solvent extraction with hexane and acetone at a ratio of 1:1, as well as the classical chemical treatment, led to the highest astaxanthin content.