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頁籤選單縮合
題 名 | 以微生物分解蝦殼製取幾丁質與其部分去乙酼化=Production of Chitin and Its Partial Deacetylation from Shrimp Shells by Microbial Degradation |
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作 者 | 陳幸臣; 許嘉珍; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:3 1997.06[民86.06] |
頁 次 | 頁342-353 |
分類號 | 346.217 |
關鍵詞 | 蝦殼; 去蛋白質; 幾丁質; 去乙酼化; 細菌; Shrimp shell; Deproteination; Chitin; Deacetylation; Bacteria; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究在探討以微生物分解蝦殼製取幾丁質及部分去乙醯基之幾丁質。所用的微 生物係篩選自土壤, 以 0.2% (w/v) K �� HPO �� pH 8.0) 為基礎培養液, 置入以鹽酸 (2N) 除去礦物質 (或鈣 ) 的蝦殼 (0.l%),殺菌後再置入土壤試樣,振盪培養 (30 ℃ ) 3 天; 經篩選會產生酪蛋白醣但不產生幾丁質醣、硫化氫、氨、及 indole 的菌株共五株。經 鑑定為 Pseudomonas maltophilia 二株 (各標示為 1-l 及 8-2), (Flavobacterium) sp. 一株 (標示為 L10) 及 Bacillus sp. 二株 (各標示為 B 及 S5 )。 上述菌株配合參考菌 Pl 及 P2 (Pseudomonas maltophilia CCRC 10737 及 CCRC 12495) 共七株菌,試驗在上述 培養液中菌數的變化、 上清液中胺基態氮 (amino-N) 的變化及作用後去鈣蝦殼中幾丁質與 蛋白質的殘留量。 經搖瓶 (120 rpm) 培養的第二天, 接種 1-1 菌的上清液中含 amino-N 最高 (22.5 ug/mL); 培養第三天的蝦殼中,幾丁質的殘留量為 96.83% (乾重 ),比原始去 鈣蝦殼提高 12.23%: 蛋白質殘留量為 l.l2%, 比參考菌 Pl 及 P2 所分解的蝦殼各降低 1.5 及 1.7%, 比原始去鈣蝦殼降低 14.18%; 因此 1-1 菌為目前篩得最佳的蛋白質水解菌 。以 1-1 菌及 L10 菌進行蝦殼幾丁質殘留物之去乙醯基試驗,發現去鈣後的蝦殼與基礎培 養液一起殺菌後以 L10 株發酵 3 天,其乙醯化程度約降低 10%; 若再以加 0.5% 酵母萃取 物的基礎培養液再發酵 3 天,則殘留幾丁質之乙醯化程度可再降低約 5%,各殘留幾丁質之 乙醯化程度平均值均顯著降低 (p< 0.05): 經測其醋酸釋出量得知,L10 菌似能分泌幾丁質 去乙醯�t。 以旋轉式中心組合設計進行 1-1 菌對蝦殼蛋白質之水解,得到水解蝦殼蛋白質 最適的基礎培養基為 K �� HPO �� 0.38% 及 pH 8.39。 |
英文摘要 | This research was conducted to produce chitin from shrimp shell and to deacetylate the chitin using microorganisms. The microorgangisms were isolated from soil. Soil samples were placed in sterile culture medium (A) containing 0.2% (w/v)K �� HPO �� (pH 8.0) and 0.1% (w/v) demineralized (using 2N HCl) shrimp shell, and shaken at 30 ℃ for 3 days. Bacteria which could produce caseinase but could not produce chitinase, H �� S, NH ��, and indole, were selected. These bacteria included two strains of Pseudomonas maltophilia (coded 1-1 and 8-2), one strain of Flavobacterium sp. (L10), and two strains of Bacillus sp. (B and S5). When each of these strains together with two reference strains, P. maltophilia CCRC 10737 (coded P1) and P. maltophilia CCRC 12495 (P2), was inoculated in culture medium (A), the changes of bacterial counts in cell suspension, of amino-N contents in supernatant, and of protein residues in shrimp shell were determined during incubation (30 ℃, 120 rpm). After incubation for two days, the amino-N content in the supernatant inoculated with strain 1-1 was found to be the highest (22.5 μ g/mL) compared with the others. After incubation for three days, chitin residue in shrimp shell degraded by strain 1-1 was 96.83% (by dry mass), which was 12.23% higher than that of the original demineralized shrimp shell; protein residue was 1.12%, which was 14.18% lower than that of the original demineralied shrimps shell, and was 1.5 and 1.7% lower than those degraded by strain P1 and P2, respectively. Therfore, strain 1-1 was a better bacterium for hydrolyzing shrimp shell protein among the strains tested in this research. When strain 1-1 and/or strain L10 were /was used for chitin deacetylation, strain L10 could reduce 10% acetylation of demineralized shrimp shell after fermentation for 3 days. The acetylation could further reduce 5%, if 0.5% yeast extract was added in the basal medium in the second fermentation trial. The reduction of acetylation between the two trials was significant (p<0.05). Strain L10 may slightly produce deacetylase based on the formation of acetic acid. The optimal concentration of K �� HPO �� and pH value for the optimization of deproteination from shrimp shell using strain 1-1 were 0.38% and 8.39, respectively, as estimated using response surface methodology. |
本系統中英文摘要資訊取自各篇刊載內容。