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Effect of physical pretreatment on shrimp waste for the chitinase production under solid state fermentation by Trichoderma virens

Rachmawaty, Rachmawaty and Md. Salleh, Madihah (2014) Effect of physical pretreatment on shrimp waste for the chitinase production under solid state fermentation by Trichoderma virens. Jurnal Teknologi (Sciences and Engineering), 69 (5). pp. 91-94. ISSN 0127-9696

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Official URL: https://dx.doi.org/10.11113/jt.v69.3212

Abstract

The effect of physical pretreatment and the physical structure of shrimp waste for subsequent use in the production of chitinase were investigated. Physical pretreatment was done using methods of microwave, oven, boiling and sun drying. From the results, it was evident that the structure of the shrimp waste has been affected. Higher chitinase production was found in treated shrimp waste as compared to untreated shrimp waste, due to the configuration changes that allows an increase in chitin’s degradability. The scanning electron microscope (SEM) images showed a marked change in the physical appearance of treated shrimp waste as compared to the untreated shrimp waste, especially with microwave pretreatment. Shrimp waste pretreated with microwave was found to produce higher chitinase’s activity (0.194 U/g IDS) as compared to control (raw shrimp), boiling, oven and sundried pretreatments by increment of 2.9, 1.37, 1.2 and 1.2 fold, respectively

Item Type:Article
Uncontrolled Keywords:chitinase, shrimp waste, physical pretreatment, solid state fermentation, Trichoderma virens
Subjects:Q Science > QH Natural history
Divisions:Biosciences and Medical Engineering
ID Code:52540
Deposited By: Siti Nor Hashidah Zakaria
Deposited On:01 Feb 2016 11:52
Last Modified:19 Sep 2018 13:09

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