Table 1
The contributing factors for L. plantarum ATCC 8014 and S. marcescens B742 fermentation of
shrimp shell powders (SSP).
S. marcescens B742
fermentation
1
2
3
Lactobacillus plantarum
ATCC 8014 fermentation
1
2
3
SSP
(%)
A
0.5
1.25
2
SSP
(%)
A
2
4
6
Contributing factors
Sonication time
Incubation
(h)
level (%)
B
C
1
5
1.5
10
2
15
Contributing factors
Glucose
Incubation
concentration
level (%)
(%)
B
C
5
5
10
10
15
15
Culture time
(day)
D
2
3
4
Culture time
(day)
D
2
3
4
Table 2
DP (%) and DM (%) of shrimp shell powders after S. marcescens B742 fermentation and
estimated parameters based on the orthogonal arrangement from the Taguchi design.
Experimental run
1
2
3
4
5
6
7
8
9
Factors
A
Measured parameters
DP (%)
DM (%)
b+
28.59
12.33a
27.14b
17.36bc
b
25.85
22.13d
29.15b
14.20ab
b
30.88
33.73e
b
30.53
18.68c
25.90b
33.81e
a
20.17
15.68bc
15.74a
39.54f
levels
KA1
27.19ab++
17.27a
b
KA2
30.19
22.20a
KA3
20.60a
29.68a
+++
Ri
9.59
12.41
a
B
KB1
27.88
20.11a
a
KB2
26.06
22.25a
a
KB3
24.04
26.78a
Ri
3.84
6.67
a
C
KC1
26.43
15.56a
KC2
24.01a
23.70a
a
KC3
27.54
29.89a
Ri
3.53
14.33
D
KD1
25.07a
28.53a
KD2
27.85a
23.28a
a
KD3
25.06
17.33a
Ri
2.80
11.20
Rank++++
A>B>C>D
C>A>D>B
+
Means were not significantly different within nine treatments (P >0.05).
++
Means were not significantly different within individual factors (P >0.05).
+++
Ri was the difference between the highest and lowest Kij values for each factor.
++++
Rank represented the order of Ri values.
Kij was the average value of each measured functional parameter in level j (j=1, 2, 3) of each
factor i (i=A, B, C, D) 28
DM (%) represented the efficacy of demineralization.
DP (%) represented the efficacy of deproteinization.
Table 3
Calcium content, DM (%), pH and total titratable acidity (TTA) of shrimp shell powders from L.
plantarum ATCC 8014 fermentation and estimated parameters using the Orthogonal arrangement
from the Taguchi design.
Experimental run
1
2
3
4
5
6
7
8
9
Factors
A
Ca (mg/kg)
29.80a+
22.91a
15.90a
65.24a
45.86a
65.30a
129.02ab
213.28b
128.20ab
Measured parameters
DM (%)
pH
54.32abc
5.43d
49.39abc
3.71b
a
38.04
3.26a
bc
58.93
5.65d
53.37abc
4.64c
c
65.93
5.49d
54.51abc
5.95de
ab
42.59
6.22e
48.00abc
5.56d
TTA (g/L)
0.17b
0.64e
0.67e
0.24cd
0.62e
0.20bc
0.26d
0.10a
0.27d
levels
KA1
22.87a++
47.25a
4.13a
0.49a
a
a
a
KA2
58.80
59.41
5.26
0.35a
KA3
156.83b
48.36a
5.91a
0.21a
+++
Ri
133.96
12.16
1.78
0.28
a
a
a
B
KB1
74.69
55.92
5.67
0.22a
a
a
a
KB2
94.02
48.45
4.85
0.45a
a
a
a
KB3
69.80
50.66
4.77
0.38a
Ri
24.22
7.47
0.90
0.23
a
a
a
C
KC1
102.79
54.28
5.71
0.16a
KC2
72.115a
52.11a
4.97a
0.38a
a
a
a
KC3
63.59
48.64
4.62
0.52a
Ri
39.20
5.64
1.09
0.36
a
a
a
D
KD1
67.95
51.89
5.21
0.35a
KD2
72.41a
56.61a
5.05a
0.37a
a
a
a
KD3
98.14
46.52
5.04
0.34a
Ri
30.19
10.09
0.167
0.03
Rank++++
A>C>D>B
A>D>B>C
A>C>B>D
C>A>B>D
+
Means were not significantly different within nine treatments (P >0.05).
++
Means were not significantly different within individual factors (P >0.05).
+++
Ri was the difference between the highest and lowest values.
++++
Rank represented the order of Ri values.
Kij was the average value of each measured functional parameter in level j (j=1, 2, 3) of each
factor i (i=A, B, C, D) 28
DM (%) represented the efficacy of demineralization.
Table 4
Major chemical parameters of shrimp shell powders after one-step fermentation under optimal
fermentation conditions and successive two-step fermentation.
Culture
time (Day)
Detecting parameters
S. marcescens B742 fermentation
Ca (mg/kg)
DP (%)
1
0.575±0.16
1784.69 ± 15.13d
58.14a
c
2
0.593±0.16
1701.16 ± 17.47
64.21b
3
0.627±0.08
1483.51 ± 12.65b
76.53c
a
4
0.625±0.13
1363.77 ± 9.78
83.37d
5
0.625±0.10
1308.11 ± 8.16a
83.44d
L. plantarum ATCC 8014 fermentation
Ca (mg/kg)
DP (%)
1
0.610±0.04
181.74±10.09b
48.40a
2
0.530±0.11
157.15±12.37a
60.97b
a
3
0.553±0.01
155.24±9.34
61.42b
4
0.597±0.61
154.09±8.37a
62.53b
a
5
0.570±0.04
147.12±10.07
63.33b
Successive two-step fermentation
Ca (mg/kg)
DM (%) DP (%) Chitin
yield (%)
A
0.504±0.14
54.36±3.21
94.48
92.99
18.90
B
2.037±0.35
2230.46±15.36
------DM (%) represented the efficacy of demineralization.
DP (%) represented the efficacy of deproteinization.
SSP: Shrimp shell powders.
A: successive two-step fermentation; B: SSP (control group).
SSP
Weight (g)
DM (%)
41.37a
52.59b
54.45b
51.83c
54.31d
DM (%)
61.15b
85.28a
86.10a
86.28a
86.50a
Chitin
recovery (%)
75.80
---
Table 5
DA and crystallinity index of commercial chitin, chitin obtained by S. marascens B742
fermentation, by L. plantarum ATCC 8014 fermentation and by successive two-step
fermentation.
Samples
Commercial chitin
Chitin obtained by S. marascens B742 fermentation
Chitin obtained by L. plantarum ATCC 8014
fermentation
Chitin obtained by successive two-step fermentation
DA: degree of acetylation.
Data were mean of three replications.
DA (%)
87.64 ± 1.31
25.33 ± 2.36
83.09 ± 7.38
Crystallinity
index (%)
98.58 ± 0.29
80.04 ± 1.69
92.15 ± 0.35
80.17 ± 5.24
79.23 ± 2.31