Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i>

Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i>

One-step fermentation, inoculated with <i>Lactobacillus fermentum</i> (<i>L. fermentum</i>) in shrimp by-products, was carried out to obtain chitin and flavor protein hydrolysates at the same time. The fermentation conditions were optimized using response surface methodology,...

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Bibliographic Details
Main Authors: Jiawei Li, Ru Song, Xiaoyu Zou, Rongbian Wei, Jiaxing Wang
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Molecules
Subjects:
shrimp by-products
<i>L. fermuntum</i>
one-step fermentation
chitin
flavor volatiles
gas chromatography–ion transfer spectrometry
Online Access:https://www.mdpi.com/1420-3049/28/9/3761

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https://www.mdpi.com/1420-3049/28/9/3761

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