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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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/9/3761 |
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| author | Jiawei Li Ru Song Xiaoyu Zou Rongbian Wei Jiaxing Wang |
| author_facet | Jiawei Li Ru Song Xiaoyu Zou Rongbian Wei Jiaxing Wang |
| author_sort | Jiawei Li |
| collection | DOAJ |
| description | 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, resulting in chitin with a demineralization rate of 89.48%, a deproteinization rate of 85.11%, and a chitin yield of 16.3%. The surface of chitin after fermentation was shown to be not dense, and there were a lot of pores. According to Fourier transform infrared spectroscopy and X-ray diffraction patterns, the fermented chitin belonged to α-chitin. More than 60 volatiles were identified from the fermentation broth after chitin extraction using gas chromatography–ion transfer spectrometry analysis. <i>L. fermentum</i> fermentation decreased the intensities of volatile compounds related to unsaturated fatty acid oxidation or amino acid deamination. By contrast, much more pleasant flavors related to fruity and roasted aroma were all enhanced in the fermentation broth. Our results suggest an efficient one-step fermentation technique to recover chitin and to increase aroma and flavor constituents from shrimp by-products. |
| first_indexed | 2024-03-11T04:12:42Z |
| format | Article |
| id | doaj.art-fe5a4b783d49462da49dd5bb8efdafb0 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T04:12:42Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-fe5a4b783d49462da49dd5bb8efdafb02023-11-17T23:23:26ZengMDPI AGMolecules1420-30492023-04-01289376110.3390/molecules28093761Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i>Jiawei Li0Ru Song1Xiaoyu Zou2Rongbian Wei3Jiaxing Wang4Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaSchool of Chemistry and Bioengineering, Guangxi Normal University for Nationalities, Chongzuo 532200, ChinaResearch Office of Marine Biological Resources Utilization and Development, Zhejiang Marine Development Research Institute, Zhoushan 316021, ChinaOne-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, resulting in chitin with a demineralization rate of 89.48%, a deproteinization rate of 85.11%, and a chitin yield of 16.3%. The surface of chitin after fermentation was shown to be not dense, and there were a lot of pores. According to Fourier transform infrared spectroscopy and X-ray diffraction patterns, the fermented chitin belonged to α-chitin. More than 60 volatiles were identified from the fermentation broth after chitin extraction using gas chromatography–ion transfer spectrometry analysis. <i>L. fermentum</i> fermentation decreased the intensities of volatile compounds related to unsaturated fatty acid oxidation or amino acid deamination. By contrast, much more pleasant flavors related to fruity and roasted aroma were all enhanced in the fermentation broth. Our results suggest an efficient one-step fermentation technique to recover chitin and to increase aroma and flavor constituents from shrimp by-products.https://www.mdpi.com/1420-3049/28/9/3761shrimp by-products<i>L. fermuntum</i>one-step fermentationchitinflavor volatilesgas chromatography–ion transfer spectrometry |
| spellingShingle | Jiawei Li Ru Song Xiaoyu Zou Rongbian Wei Jiaxing Wang Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i> Molecules shrimp by-products <i>L. fermuntum</i> one-step fermentation chitin flavor volatiles gas chromatography–ion transfer spectrometry |
| title | Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i> |
| title_full | Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i> |
| title_fullStr | Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i> |
| title_full_unstemmed | Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i> |
| title_short | Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with <i>Lactobacillus fermuntum</i> |
| title_sort | simultaneous preparation of chitin and flavor protein hydrolysates from the by products of shrimp processing by one step fermentation with i lactobacillus fermuntum i |
| topic | shrimp by-products <i>L. fermuntum</i> one-step fermentation chitin flavor volatiles gas chromatography–ion transfer spectrometry |
| url | https://www.mdpi.com/1420-3049/28/9/3761 |
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