Revista de bioprocesamiento y biotecnologías

Solid State Deproteinization of Shrimp Shells by Aspergillus niger with Galactose as a Bioavailable Carbon Supplement

Abstract

Abdel Ghaly and Nesreen Mahmoud

The aim of the research was to evaluate the ability of the fungus Aspergillus niger to produce protease and carry out the deproteinization of shrimp shells and study the effect of adding galactose as an external carbon source at three concentrations (10, 20 and 30% w/w) on the performance of the deproteinization process. The results showed that the 20% galactose concentration was optimum whereas the 10% galactose concentration did not support enough microbial growth and the 30% galactose concentration inhibited the growth of A. niger as was evident from the temperature and carbon dioxide evolution profiles. The temperatures of the shrimp shells and exhaust gas decreased in the first 12 hours (lag) because the heat losses due to evaporation of water (latent heat) and the cooling effect of the inlet air were higher than the heat generation by microorganisms. It then increased as a result of heat accumulation in the bioreactor reaching 28.9- 38.3 and 24.9- 29.0°C, respectively. There was a strong correlation between the concentrations of carbon dioxide in the exhaust gas and the temperature of the shrimp shells. Although the inlet air was humidified, a significant reduction in the moisture content (from 60% to 25.20–43.71%) was noticed by the end of the deproteinization process because the moisture lost through evaporation exceeded the metabolic water production. The pH of the shrimp shells decreased with time to 5.92–6.63 due to acid protease production and then increased to 6.28–8.32 due to the buffering capacity of the calcium carbonate released from the shrimp shells. The protease activity increased from 0.71 U/g to 1.77–1.85 U/g whereas the protein concentration in the shrimp shells decreased from 30.84% to 20.77-25.30 % as a result of protein break down by the proteolytic enzymes produced by A. niger. The chitin concentration in the shrimp shells increased from 16.59% to 20.42-21.99% as a result of protein removal. The highest protease activities, protein removal efficiency and chitin concentration were achieved with galactose concentration of 20%. The spent shrimp shells from the runs that received 10 and 20% galactose concentration had a pale pink-orange color. The existence of the pink-orange color was an indication of the presence of pigments which were not utilized during the fermentation process. The run that received 30% galactose concentration had a gray-black color due to the presence of A. niger spores. The high initial galactose concentration enhanced sporulation of the fungus.