Chitooligomers preparation by chitosanase produced under solid state fermentation using shrimp by-products as...

Area of Science:

• Biotechnology
• Enzyme Technology
• Microbial Fermentation

Background:

• Chitosanase enzymes are valuable for hydrolyzing chitosan, a biopolymer with diverse applications.
• Efficient and cost-effective production methods for chitosanase are crucial for its industrial utilization.
• Shrimp by-products represent an abundant and underutilized substrate for microbial fermentation.

Purpose of the Study:

• To statistically optimize solid state fermentation (SSF) conditions for enhanced chitosanase production by Purpureocillium lilacinum CFRNT12.
• To investigate the impact of key fermentation parameters on enzyme yield.
• To evaluate the potential of using cost-effective shrimp by-products as a substrate.

Main Methods:

• Solid state fermentation (SSF) using Purpureocillium lilacinum CFRNT12 and shrimp by-products.
• Statistical optimization employing central composite design and response surface methodology.
• Analysis of key variables: incubation temperature, time, inoculum concentration, and yeast extract concentration.

Main Results:

• Optimal chitosanase production achieved at 32 ± 1°C, 96 h incubation, 10.5% inoculum, and 1.05% yeast extract.
• Chitosanase yield increased significantly from 2.34 ± 0.07 to 41.78 ± 0.73 units/g dry substrate post-optimization.
• The optimized process demonstrated the capability to produce chitooligomers from colloidal chitosan hydrolysis.

Conclusions:

• The study successfully optimized SSF conditions for high chitosanase yield from P. lilacinum CFRNT12.
• Utilizing shrimp by-products in SSF offers a cost-effective and sustainable approach for enzyme production.
• The findings highlight the potential of P. lilacinum CFRNT12 for industrial chitosanase production.