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Chitooligomers preparation by chitosanase produced under solidstate fermentation using shrimp by-products as substrate.

Nidheesh, T. and Gaurav Kumar, Pal and Suresh, P. V. (2015) Chitooligomers preparation by chitosanase produced under solidstate fermentation using shrimp by-products as substrate. Carbohydrate Polymers, 121. pp. 1-9.

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Abstract

tSolid state fermentation (SSF) conditions were statistically optimized for the production of chitosanaseby Purpureocillium lilacinum CFRNT12 using shrimp by-products as substrate. Central composite designand response surface methodology were applied to evaluate the effect of variables and their optimiza-tion. Incubation temperature, incubation time, concentration of inoculum and yeast extract were foundto influence the chitosanase production significantly. The R2value of 0.94 indicates the aptness of themodel. The level of variables for optimal production of chitosanase was 32 ± 1◦C temperature, 96 hincubation, 10.5% (w/v) inoculum, 1.05% (w/w) yeast extract and 65% (w/w) moisture content. The chi-tosanase production was found to increase from 2.34 ± 0.07 to 41.78 ± 0.73 units/g initial dry substrateafter optimization. The crude chitosanase produced 4.43 mM of chitooligomers as exclusive end productfrom colloidal chitosan hydrolysis. These results indicate the potential of P. lilacinum CFRNT12 for thechitosanase production employing cost effective SSF using shrimp by-products.

Item Type: Article
Uncontrolled Keywords: Shrimp by-products Solid state fermentation Chitosanase Chitooligomers Purpureocillium lilacinum Response surface methodology
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2015 07:04
Last Modified: 23 Feb 2015 07:04
URI: http://ir.cftri.com/id/eprint/11717

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