Study of Glucosamine Production from Shrimp Shells by Fermentation Using Trichoderma harzianum
DOI:
https://doi.org/10.21776/ub.jels.2017.007.02.10Abstract
Shrimp shells are one of chitin sources in Indonesia which is potential to be converted into multifunctional glucosamine. This research was aimed to study the glucosamine production by fermentation using Trichoderma harzianum. Method used was experimental fermentation with pH treatment of 3-5 and fermentation duration of 10-20 days, and designed using Response Surface Methodology (RSM). Results showed that fermentation duration of 10-20 days has reached the optimum point of glucosamine production from shrimp shells using T. harzianum. The highest production of D-glucosamine in fermentation using T. harzianum occurred on initial pH of 5.41 and fermentation duration of 15 days (18,294.95 ppm), while the highest N-Acethyl-D-Glucosamine production occurred on initial pH of 3.00 and fermentation duration of 20 days (127,000.00 ppm).
Keywords: fermentation, glucosamine, shrimp shells, T. harzianum.
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).