| 摘要: |
| 从虾壳中分离到一株乳杆菌BR-3,研究发现其最佳发酵起始pH为6.50,最佳培养温度为35℃,在此培养温度下达到对数生长期的时间为42h。采用乳杆菌发酵方法,进行了虾壳制备甲壳素的研究,比较了接种量、葡萄糖加入量、发酵时间等因素对产品质量的影响。结果表明,当接种量为10%、葡萄糖浓度为4.5%、固液比为1︰3、发酵温度为(35±2)℃、发酵时间为3—4d时,平均灰分去除率达95.67%,甲壳素产品灰分含量均小于6%,最低可达1%,产品质量等于或优于传统的酸碱生产方法。发酵液可部分或全部回收,洗涤废水可作下一轮发酵用水,生产废水接近零排放。虾壳乳酸发酵法生产甲壳素是一种清洁生产方法。BR-3培养时间短,培养条件粗放,温度和pH适应范围宽,产酸效率高,残糖少,适合于工业化生产。 |
| 关键词: 乳杆菌 优化 发酵 虾壳 甲壳素清洁生产 |
| DOI：10.11693/hyhz200805014 |
| 分类号: |
| 基金项目:浙江省重点社会发展资助项目,2004C13037号 |
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| FERMENTATION OF LACTOBACILLUS USED FOR CLEAN PRODUCTION OF CHITIN BASED ON SHELLFISH WASTE AS MATERIAL |
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ZHOU Xiang-Chi, LIU Bi-Qian, GUO Chun-Ping, WANG Ya-Jun
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Key Laboratory of Applied Technology of Marine Biology, Ministry of Education, Faculty of Life Science and Biotechnology, Ningbo University, Ningbo, 315211
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| Abstract: |
| Wastes from conventional chitin production pollute marine environment and ecology seriously. A new and green procedure using Lactobacillus BR-3 from shrimp shell was developed in which few or nil Waste was released. The BR-3 strain was isolated from shrimp shell at the optimum cultural conditions of temperature, time, and original pH of culture medium at 35°C, 42h and 6.50 respectively. Factors affecting the production quality were bacteria biomass, concentration of glucose, and fermentation time were tested. The results indicate that the glucose or carbon source was the restrictive substrate in the fermentation procedure at the conditions: bacteria biomass at 10109 cfu, solid/liquid ratio l : 3, glucose concentration 4.5%, temperature (35±2)°C, and fermentation time 3 to 4 days. The efficiency of de-mineral and de-protein were 96.67% and 78.82%, respectively. The procedure produced quality chitin with ash content <6% equal to or better than that produced with traditional methods. Moreover, all the protein, peptides, amino acid, fat, astacin, calcium lactate could be reused for recycle. Therefore, the Lactobacillus fermentation method is an environment friendly and efficient one to produce chitin from shrimp shell Waste and could be applied in an industrial scale. |
| Key words: Lactobacillus, Optimization, Fermentation, Shrimp shell Waste, Clean chitin production |
