提取甲壳素的乳酸菌发酵工艺优化  

Optimization of Extraction Technology of Chitin by Fermentation with Lactic Acid Bacterium (Lactococcus lactis)

作　　者：陈亚[1] 

机构地区：[1]江苏省盐城技师学院/江苏省滩涂生物资源与环境保护重点建设实验室,江苏盐城224002

出　　处：《湖北农业科学》2012年第20期4607-4609,共3页Hubei Agricultural Sciences

基　　金：江苏省滩涂生物资源与环境保护重点建设实验室开放基金项目(JLCBE11006)

摘　　要：以地产克氏螯虾(Procambarus clarkii)虾壳为原料,采用乳酸菌(Lactococcus lactis)发酵的方法提取甲壳素,并对发酵工艺进行优化研究。结果表明,发酵的最佳工艺组合为发酵温度37℃,发酵时间96 h,葡萄糖加入量5%,固液比1.0∶3.0(m/V,g∶mL),发酵起始pH 5.5。采用上述组合,所得甲壳素产率达13.9%。该工艺具有显著的经济效益和社会效益,具有良好的应用前景。Using shell waste of red swamp crayfish（Procambarus clarkii） as raw material,chitin was extracted by fermentation method with lactic acid bacterium（Lactococcus lactis）.And the fermentation technology was optimized as fermentation temperature,37 ℃;fermentation time,96 h;dose of glucose,5%;solid to liquid ratio,1.0∶3.0（m / V,g∶mL）;pH 5.5.The crude chitin yield from shell waste of red swamp crayfish was 13.9% when using the optimum technique.The result indicated that fermentation of red swamp crayfish shell waste using lactic acid bacterium was efficient and with obvious economic benefits and social benefits,thus has promising application prospects.

关 键 词：甲壳素 制备 乳酸菌(Lactococcus lactis)发酵 克氏螯虾(Procambarus clarkii)虾壳 

分 类 号：Q815[生物学—生物工程]