Journal article

Study on the production of chitin and chitosan from shrimp shell by using Bacillus subtilis fermentation

Sini T, Santhosh S, Mathew P ...see all

Carbohydrate Research, vol. 342, issue 16 (2007) pp. 2423-2429

  • 79


    Mendeley users who have this article in their library.
  • 56


    Citations of this article.
  • 6.0k


    ScienceDirect users who have downloaded this article.
Sign in to save reference


Fermentation of shrimp shell in jaggery broth using Bacillus subtilis for the production of chitin and chitosan was investigated. It was found that B. subtilis produced sufficient quantities of acid to remove the minerals from the shell and to prevent spoilage organisms. The protease enzyme in Bacillus species was responsible for the deprotenisation of the shell. The pH, proteolytic activity, extent of demineralization and deprotenisation were studied during fermentation. About 84% of the protein and 72% of the minerals were removed from the shrimp shell after fermentation. Mild acid and alkali treatments were given to produce characteristic chitin and their concentrations were standardized. Chitin was converted to chitosan by N-deacetylation and the properties of chitin and chitosan were studied. FTIR spectral analysis of chitin and chitosan prepared by the process was carried out and compared with spectra of commercially available samples. © 2007 Elsevier Ltd. All rights reserved.

Author-supplied keywords

  • Bacillus subtilis
  • Chitin
  • Chitosan
  • Metapenaeopsis dobsoni
  • Shrimp shell

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Get full text


  • Theruvathil K. Sini

  • Sethumadhavan Santhosh

  • Paruthapara T. Mathew

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free