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Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus

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Abstract

Fermentation of shrimp head was conducted using Streptococcus thermophilus to produce antioxidant and recover chitin. Fermentation conditions were found to be 10% shrimp head concentration, 5% glucose concentration, 1.2%(v/v) inoculum size, and 64 h of incubation time at 42°C to attain an initial pH of 5.00 with response surface method optimization and the actual deproteinization rate obtained was 93.59%. Antioxidant activity in the supernatant fluid increased greatly during fermentation, the DPPH radical scavenging ability of the culture supernatant was about 98.70%. The concent-ration of astaxanthin, phenolic compounds, and free amino acid in the culture supernatant was 1.774 μg/mL, 589.69 μg gallic acid equivalents/mL, and 796.978mg/mL, respectively. Comparison of the FT-IR spectra and X-ray diffraction (XRD) analysis among commercial chitin (CTa), chitin prepared by the S. thermophilus fermentation (CTb), and chitin prepared by chemical treatments (CTc) demonstrated that CTb had the highest degree of deacetylation.

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    **angzhao Mao, **g Zhang, Feifei Kan, Yuansong Gao & Hong Lin

  2. Taixiang Group, Shandong Marine Food Nutrition Research Institute, Rongcheng, 264309, China

    **angzhao Mao, **aowei Zhang, Zengmiao Hu & Yu** Li

  3. College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao, 266109, China

    **g Lan

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  1. **angzhao Mao
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  9. Hong Lin
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Correspondence to Hong Lin.

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Mao, X., Zhang, J., Kan, F. et al. Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus . Food Sci Biotechnol 22, 1023–1032 (2013). https://doi.org/10.1007/s10068-013-0179-5

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  • DOI: https://doi.org/10.1007/s10068-013-0179-5

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