文献类型：期刊文献

英文题名：Cofermentation of Bacillus licheniformis and Gluconobacter oxydans for chitin extraction from shrimp waste

作者：Liu, Pei[1];Liu, Shanshan[1];Guo, Na[1];Mao, Xiangzhao[1];Lin, Hong[1];Xue, Changhu[1];Wei, Dongzhi[2]

机构：[1]Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China;[2]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

年份：2014

卷号：91

起止页码：10

外文期刊名：BIOCHEMICAL ENGINEERING JOURNAL

收录：;EI(收录号：20143118007025);WOS:【SCI-EXPANDED(收录号:WOS:000343950800002)】；

基金：This work was supported by the China Postdoctoral Science Foundation (No. 2012M511550), the Fundamental Research Funds for the Central Universities (Nos. 201262021 and 201362041), the Shandong Postdoctoral Science Foundation (No. 201103015) and the Program for Changjiang Scholars and Innovative Research Team in University (PCSIRT, IRT1188). The authors would like to thank Elsevier Webshop for the English language review.

语种：英文

外文关键词：Bacillus licheniformis; Gluconobacter oxydans; Waste treatment; Fermentation; Biodegradation; Proteolysis

摘要：Shrimp processing and consumption generate each year thousand tons of wastes, which are the sources of raw material for the production of chitin. Successive cofermentation was applied to biologically extract chitin from shrimp head waste in combination with a protease-producing bacterium, Bacillus licheniformis 21886 (B. 21886), and an acid-producing bacterium, Gluconobacter oxydans DSM-2003 (G. 2003). When they were cultivated individually, B. 21886 removed 83.1% of the protein in the absence of glucose and G. 2003 95% of minerals from shrimp heads. When the waste was first cofermented with B. 21886 followed by G. 2003, the deproteinization (DP) and demineralization (DM) efficiencies were 87 and 93.5% respectively at a chitin content of 90.8%. In the cofermentation broth eight organic acids with a total amount of 16g/l were found. Major acids were lactic, formic and acetic acid, followed by gluconic, succinic, pyroglutaminc and propionic acid. In the cofermenation, three times more organic acids were released than in the monofermentation of G. 2003. The fermentation time of 96 h was almost half of the cultivated cycle reported. (C) 2014 Elsevier B.V. All rights reserved.