Optimization of the Fermentation Conditions for Degradation of Shrimp Head Proteins by Bacillus amyloliquefaciens YA289
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Abstract:
In order to promote the utilization of the high-value proteins in Penaeus vannamei head byproducts and to reduce the ammonia odor produced during their fermentation. A strain of Bacillus amyloliquefaciens YA289 was identified in a screen of samples collected from a mangrove forest in Beihai. This strain was used for liquid fermentation of the Penaeus vannamei heads. The polypeptide, amino acid nitrogen, and ammonia nitrogen contents of the supernatant were analyzed as indexes. The single factor test, Plackett-Burman test, and Box-Behnken test were performed to optimize the fermentation conditions, which were as follows: 5 g/L glucose, 5 g/L NaCl, a solid-to-liquid ratio of 1:8 (g/100 mL), 5wt% starter culture, pH value 6, a rotational speed of 180 r/min, 34 ℃, and 44 h. Under these conditions, the polypeptide content in the product of shrimp head fermentation was 16.35 mg/mL, which was 2.7 times higher than that before optimization. Bacillus amyloliquefaciens YA289 had a good degradation effect on the proteins in Penaeus vannamei heads and less ammonia nitrogen was released during fermentation. These findings provide an experimental basis to better utilize the protein resources from Penaeus vannamei heads and for the development and utilization of Bacillus amyloliquefaciens YA289.
