Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with Lactobacillus fermuntum

One-step fermentation, inoculated with Lactobacillus fermentum (L. fermentum) 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 deminerali...

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Detalles Bibliográficos
Autores principales: Li, Jiawei, Song, Ru, Zou, Xiaoyu, Wei, Rongbian, Wang, Jiaxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179846/
https://www.ncbi.nlm.nih.gov/pubmed/37175194
http://dx.doi.org/10.3390/molecules28093761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179846/
https://www.ncbi.nlm.nih.gov/pubmed/37175194
http://dx.doi.org/10.3390/molecules28093761

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