title: The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate.
abstract: The crustacean shells of crabs and shrimps produces quantities of by-products, leading to seriously environmental pollution and human health problems during industrial processing, yet they turned into high-value useful products, such as chitin and chitosan. To prepare them under large-scale submerged fermentation level, shrimp shell powders (SSPs) was fermented by successive three-step fermentation of Serratia marcescens B742, Lactobacillus plantarum ATCC 8014 and Rhizopus japonicus M193 to extract chitin and chitosan based on previously optimal conditions. Moreover, the key parameters was investigated to monitor the changes of resulted products during fermentation process. The results showed that the yield of prepared chitin and chitosan reached 21.35 and 13.11% with the recovery rate of 74.67 and 63.42%, respectively. The degree of deacetylation (DDA) and molecular mass (MM) of produced chitosan were 81.23% and 512.06kDa, respectively. The obtained chitin and chitosan was characterized using Fourier transform infrared spectrometer (FT-IR) and X-ray diffraction (XRD) analysis. The established microbial fermentation method can be applied for the industrial large-scale production of chitin and chitosan, while the use of chemical reagents was significantly reduced.
authors.affiliation: Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: hczhang@shou.edu.cn.
authors.forename: Hongcai
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China.
authors.forename: Sanyue
authors.initials: S
authors.lastname: Yun
authors.affiliation: Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China.
authors.forename: Lingling
authors.initials: L
authors.lastname: Song
authors.affiliation: Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China.
authors.forename: Yiwen
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602, USA.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D060105:Animal Shells / Q000737:chemistry; D000818:Animals; D001419:Bacteria / Q000378:metabolism*; D001709:Biotechnology / Q000379:methods*; D055598:Chemical Phenomena; D002686:Chitin / Q000096:biosynthesis* / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry / Q000378:metabolism*; D033364:Decapoda / Q000737:chemistry*; D005285:Fermentation; D007101:Immersion
chemical_list: D002686:Chitin; D048271:Chitosan
keywords: Chitin; Chitosan; Lactobacillus plantarum ATCC 8014; Large-scale fermentation; Rhizopus japonicus M193; Serratia marcescens B742