Cargando…

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...

Descripción completa

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

Ejemplares similares

Extraction of Chitin From Shrimp Shell by Successive Two-Step Fermentation of Exiguobacterium profundum and Lactobacillus acidophilus
por: Xie, Jingwen, et al.
Publicado: (2021)

Positive effects and mechanism of ultrasound on chitin preparation from shrimp shells by co-fermentation
por: Zhang, Qiao, et al.
Publicado: (2022)

Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia Coli
por: Wang, Jiaxing, et al.
Publicado: (2019)

Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid
por: Gu, Luo, et al.
Publicado: (2023)

Virgibacillus halodenitrificans ST‐1 for fermentation of shrimp paste and hydrolysates of its protease
por: Liu, Xueqin, et al.
Publicado: (2020)

Extraction of Cathepsin D-Like Protease from Neon Flying Squid (Ommastrephes bartramii) Viscera and Application in Antioxidant Hydrolysate Production
por: Zhang, Kaiqiang, et al.
Publicado: (2019)

Proteases Production and Chitin Preparation from the Liquid Fermentation of Chitinous Fishery By-Products by Paenibacillus elgii
por: Lee, Dan-Hsin, et al.
Publicado: (2021)

Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction
por: Song, Ru, et al.
Publicado: (2016)

Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)
por: Song, Ru, et al.
Publicado: (2011)

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus
por: Dan, Tong, et al.
Publicado: (2019)

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation
por: Bak, Kathrine H., et al.
Publicado: (2021)

Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage
por: Phupaboon, Srisan, et al.
Publicado: (2022)

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
por: Dan, Tong, et al.
Publicado: (2019)

Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation
por: Cui, Shumao, et al.
Publicado: (2019)

Nanocomposite of Half-Fin Anchovy Hydrolysates/Zinc Oxide Nanoparticles Exhibits Actual Non-Toxicity and Regulates Intestinal Microbiota, Short-Chain Fatty Acids Production and Oxidative Status in Mice
por: Song, Ru, et al.
Publicado: (2018)

Effects of Lactobacillus helveticus Fermentation on the Ca(2+) Release and Antioxidative Properties of Sheep Bone Hydrolysate
por: Han, Keguang, et al.
Publicado: (2018)

Two-Step Separation of Chitin from Shrimp Shells Using Citric Acid and Deep Eutectic Solvents with the Assistance of Microwave
por: Zhao, Dandan, et al.
Publicado: (2019)

Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
por: Ma, Li, et al.
Publicado: (2021)

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study
por: Di Renzo, Tiziana, et al.
Publicado: (2018)

Role of Shrimp Chitin in the Ecology of Toxigenic Vibrio cholerae and Cholera Transmission
por: Nahar, Shamsun, et al.
Publicado: (2012)

Microbial Conversion of Shrimp Heads to Proteases and Chitin as an Effective Dye Adsorbent
por: Doan, Chien Thang, et al.
Publicado: (2020)

Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
por: Ma, Li, et al.
Publicado: (2021)

Evaluation of casein & whey protein hydrolysates as well as milk fermentates from Lactobacillus helveticus for expression of gut hormones
por: Chaudhari, Dipak Dilip, et al.
Publicado: (2017)

Comparative Genomic Analysis of Seven Vibrio alginolyticus Strains Isolated From Shrimp Larviculture Water With Emphasis on Chitin Utilization
por: Xue, Ming, et al.
Publicado: (2022)

Preparation, Purification and Characterization of Antibacterial and ACE Inhibitory Peptides from Head Protein Hydrolysate of Kuruma Shrimp, Marsupenaeus japonicus
por: Zhou, Jie, et al.
Publicado: (2023)

Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception
por: Zhou, Tao, et al.
Publicado: (2023)

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste
por: Gómez-Ríos, David, et al.
Publicado: (2019)

Coagulation of Chitin Production Wastewater from Shrimp Scraps with By-Product Chitosan and Chemical Coagulants
por: Tran, Nguyen Van Nhi, et al.
Publicado: (2020)

Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract
por: Duppeti, Haritha, et al.
Publicado: (2023)

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages
por: Tian, Jianjun, et al.
Publicado: (2023)

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application
por: Rodríguez-Jiménez, Juan Miguel de Jesús, et al.
Publicado: (2023)

Debittering of Protein Hydrolysates by Lactobacillus LBL-4 Aminopeptidase
por: Tchorbanov, Bozhidar, et al.
Publicado: (2011)

Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell
por: Lyu, Yongmei, et al.
Publicado: (2022)

Preparation of Chitin Nanofibers from Mushrooms
por: Ifuku, Shinsuke, et al.
Publicado: (2011)

High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice
por: Chen, Huali, et al.
Publicado: (2019)

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
por: Dan, Tong, et al.
Publicado: (2017)

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
por: Liu, Rui, et al.
Publicado: (2023)

Evaluation of Yeast Hydrolysate in a Low-Fishmeal Diet for Whiteleg Shrimp (Litopenaeus vannamei)
por: Hamidoghli, Ali, et al.
Publicado: (2023)

Facile production of chitin from shrimp shells using a deep eutectic solvent and acetic acid
por: Zhang, Jie, et al.
Publicado: (2022)

SIMULTANEOUS HYDROLYSES OF ESTERS AND PROTEINS AT SATURATION LEVELS
por: Castañeda-Agulló, M., et al.
Publicado: (1958)

Cannot write session to /tmp/vufind_sessions/sess_pvenhdcbdsdcag3f3fdolhbelt