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Effect of culture conditions on chitin recovery from shrimp heads by the oleaginous yeast Yarrowia lipolytica |
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| รหัสดีโอไอ | |
| Creator | Ta T. M. Ngoc |
| Title | Effect of culture conditions on chitin recovery from shrimp heads by the oleaginous yeast Yarrowia lipolytica |
| Contributor | Nguyen H. D. Tan, Huynh T. N. Ha, Nguyen T. M. Nhu, Nguyen H. Ngan |
| Publisher | Khon Kaen University, Thailand |
| Publication Year | 2568 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 30 |
| Journal No. | 3 |
| Page no. | 13 (8 pages) |
| Keyword | By-product upgradation, Chitin recovery, Shrimp head, Yarrowia lipolytica, Yeast fermentation |
| URL Website | https://apst.kku.ac.th/ |
| Website title | https://apst.kku.ac.th/effect-of-culture-conditions-on-chitin-recovery-from-shrimp-heads-by-the-oleaginous-yeast-yarrowia-lipolytica/ |
| ISSN | 2539-6293 |
| Abstract | Yarrowia lipolytica is an oleaginous yeast strain proficient in producing extracellular protease and acid, and it has demonstrated the capacity to recover chitin from shrimp by-products. This study examined the submerged fermentation parameters, including incubation time, pH, and inoculum size, utilizing Y. lipolytica to extract chitin from whiteleg shrimp heads. The fermentation efficacy was evaluated through deproteinization and demineralization levels. The results indicated that Y. lipolytica had a notable capacity for synthesizing extracellular protease enzymes, although its potential to acidify the shrimp head environment is minimal. An increment of the deproteinization level with the incubation time, in parallel with the protease activity of the culture, was observed. The suitable pH for fermentation was determined to be 6.0. An inoculum size between 6 and 8 log CFU/mL showed an unclear effect on fermentation efficacy. The deproteinization level reached 91.61?0.54%, while the demineralization level was moderate at 47.17?1.71%. |
