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Fermented shrimp wastes were found to contain all the essential amino
acids (Lopez-Cervantes et al., 2006). One of the integrated approaches
using fermentation to recover carotenoids and chitin simultaneously
is presented in Fig. 10.2 (Bhaskar et al., 2008). The fermented liquor is
reported to have very good antioxidant potential (Sachindra and Bhaskar,
2008) as well as a balanced amino acid composition ( Table 10.6 ) (Bhaskar
et al., 2008). In addition, fermentation ensilaging was found to be a better
option for stabilizing carotenoids in shrimp waste without affecting its
recovery (Sachindra et al., 2007; Bhaskar and Mahendrakar, 2007).
Shrimp Waste
Sugar-15 % (w/w)
Salt-2 % (w/w)
Water 1:1 (w/v)
Culture (5% w/v * )
(72 Hours; RT or 32 ± 2°C)
5% (w/v) for
Back slopping #
Fermentation Liquor
*: Pediococcus acidolactici CFR 2182; 8 to 9 log cfu/ml
#: Can be used from the 2nd batch onwards, if not contaminated; has 8 to 9 log cfu/ml
Fig. 10.4 Process fl ow chart for simultaneous recovery of carotenoids and chitin by
fermentation (Bhaskar et al., 2010).
Protease producing microorganisms have been successfully used
for deproteinization of crustacean wastes (Oh et al., 2000; Wang and
Chio, 1998; Yang et al., 2000). Wang and Chio (1998) demonstrated 81%
deproteinization of crab shell by fermentation with protease producing
Pseudomonas aeruginosa K-187 . Other proteolytic organisms used for
deproteinization of crustacean shell wastes were Pseudomonas maltophilia
LC-102 (Shimahara et al., 1984), and Bacillus subtilis (Yang et al., 2000). The
deproteinization process with demineralization also takes place from the
crustacean shells during fermentation (Shirai et al., 2001). Fermentation
of shrimp shell using Bacillus subtilis resulted in production of suffi cient
quantities of acid to remove the minerals from the shell and the protease
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