Optimization of medium composition for enhanced chitin extraction from Parapenaeus longirostris by Lactobacillus helveticus using response surface methodology - Université de Rennes Access content directly
Journal Articles Food Hydrocolloids Year : 2013

Optimization of medium composition for enhanced chitin extraction from Parapenaeus longirostris by Lactobacillus helveticus using response surface methodology

Abstract

Chitin extraction by biological way, using the lactobacilli Lactobacillus helveticus, is a non-polluting method and offers the opportunity to preserve the exceptional qualities of chitin and its derivatives. However, the major disadvantage of the fermentative way is the low efficiency of demineralization and deproteinization. The aim of our study is to improve the yield of extraction. Many factors, such as the initial concentration of carbon source, fermentation time, incubation temperature, inoculum size, shell size, volume and medium composition have been reported to influence the fermentation process and consequently demineralization and deproteinization efficiency. Based on the use of central composite design and response surface methodology ten factors with three levels each were examined to determine the optimal operational conditions of demineralization and deproteinization. The analysis of the obtained results showed that the optimal conditions of 98% of demineralization and 78% of deproteinisation are 171.4 g L−1 of reducing sugars, 2.03 g of nitrogen source [(NH4)2Fe(SO4)2] and 1.29 g of calcium source (CaCl2), used to ferment 4.84 g of shells, of 1.053 mm size heat treated at 120 °C, with 10 mL of inoculum (L. helveticus) incubated at 32.1 °C in 100 mL of juice date for 254.38 h (15 days).

Dates and versions

hal-00917924 , version 1 (12-12-2013)

Identifiers

Cite

Wassila Arbia, Lydia Adour, Abdeltif Amrane, H. Lounici. Optimization of medium composition for enhanced chitin extraction from Parapenaeus longirostris by Lactobacillus helveticus using response surface methodology. Food Hydrocolloids, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩. ⟨hal-00917924⟩
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