Fermentation of Shrimp Biowaste under Different Salt Concentrations with Amylolytic and Non-Amylolytic Lactobacillus Strains for Chitin Production

• Main Authors: Mukku Shrinivas Rao, Willem F. Stevens
• Format: Article
• Language: English
• Published: University of Zagreb 2006-01-01
• Series: Food Technology and Biotechnology
• Subjects: chitin; chitosan; biopolymers
• Online Access: http://hrcak.srce.hr/file/161737

Fermentation of shrimp biowaste was conducted with two Lactobacillus plantarum strains at pH=6.0 under various salt concentrations. The non amylolytic strain L. plantarum 541 and amylolytic strain L. plantarum A6 showed to possess reasonable growth in biowaste with the addition of salt as high as 6 %. Fermentation carried with 10 % inoculum, 5 % glucose, with initial reduction of pH to 6.0 using acetic acid, showed that there was no spoilage of the biowaste. Growth trends in shrimp waste, in terms of CFU/mL developed on MRS-agar plates, changes in pH and lactic acid production (in g/L) were determined. The deproteination and demineralization efficiency with strain 541 was better than with strain A6. A maximum of 81.4 % demineralization and 59.8 % deproteination under 2 % salt conditions occurred with strain 541, whereas with strain A6, a demineralization of 65.5 % and deproteination of 52.2 % was observed.