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

Authors :
Hakim Lounici
Abdelatif Amrane
Lydia Adour
Wassila Arbia
Laboratory of Environmental Biotechnology and Process Engineering (BIOGEP)
National Polytechnic School Algiers
Institut des Sciences Chimiques de Rennes (ISCR)
Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes)
Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)
Université de Rennes 1 (UR1)
Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées - Rennes (INSA Rennes)
Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)
Source :
Food Hydrocolloids, Food Hydrocolloids, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩, Food Hydrocolloids, Elsevier, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩
Publication Year :
2013
Publisher :
HAL CCSD, 2013.

Abstract

International audience; 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).

Details

Language :
English
ISSN :
0268005X and 18737137
Database :
OpenAIRE
Journal :
Food Hydrocolloids, Food Hydrocolloids, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩, Food Hydrocolloids, Elsevier, 2013, 31 (2), pp.392-403. ⟨10.1016/j.foodhyd.2012.10.025⟩
Accession number :
edsair.doi.dedup.....0402ac6d35ae441f058d3c999d655e45
Full Text :
https://doi.org/10.1016/j.foodhyd.2012.10.025⟩