Critical factors in chitin production by fermentation of shrimp biowaste

Factors affecting Lactobacillus fermentation of shrimp waste for chitin and protein liquor production were determined. The objective of the fermentati on is medium conditioning by Lactobacillus through production of proteases and lowering of the pH. The efficiency was tested by conducting fermentatio n of biowaste in 1-1 beakers with or without pH adjustment using different acids. Addition of 5% glucose to the biowaste supported the growth of lacti c acid bacteria and led to better fermentation. Among four acids tested to control pH at the start and during fermentation, acetic acid and citric aci d proved to be the most effective. In biowaste fermented with 6.7% L. plant arum inoculum, 5% glucose, and pH 6.0 adjusted with acetic acid, 75% deprot eination and 86% demineralization was achieved. Replacement of acetic acid by citric acid gave 88% deproteination and 90% demineralization. The fermen tation carried out in the presence of acetic acid resulted in a protein fra ction that smelled good and a clean chitin fraction.