Astaxanthin Recovery and Effect of Protein Hydrolysates on Chilli Seedlings, Derived From the Lactic Acid Bacterial Fermentation of Shrimp Waste
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Date
2018-09
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University of Agricultural Sciences, Dharwad
Abstract
An investigation was carried out to isolate and screen lactic acid bacteria (LAB) from shrimp for their proteolytic activity and further, these proteolytic LAB isolates were used for the extraction of astaxanthin from shrimp waste through fermentation processes. The protein hydrolysates obtained as a by-product was sprayed to chilli seedlings raised in pro-trays in order to record its influence on growth promotional and physiological activities. The experimented was conducted at Dept. of Agril. Microbiology, College of Agriculture, University of Agricultural Sciences, Dharwad.
Of the 27 LAB isolates, five best selected were used for astaxanthin extraction based on their proteolytic activity. The reference strain for proteolytic activity, Bacillus sp. (MTCC-1747), was collected from Institute of Microbial Technology (IMTECH), Chandigarh. Among the isolates, LABS-06 yielded the maximum quantity (6.01 µg/ g) of astaxanthin from shrimp waste. Further, the isolate LABS-06 yielded 9.05 µg/ g of astaxanthin after optimizing the fermentation parameters viz., 72 hours of incubation with a glucose concentration of 10 g l-1 at 30 °C.
Fermented products of isolate LABS-06 showed the highest bio-chemical and microbiological composition compared to control. The greenhouse studies indicated that spraying of protein hydrolysates (obtained from fermentation of shrimp waste with LABS-06) at 15 DAS with 0.5 per cent (among 0.5, 0.75 and 1.0 %) recorded highest for growth parameters like root length, shoot length, relative chlorophyll content and dry matter content at 30 and 45 DAS.
The present study has indicated that the proteolytic native LABS-06 can be used in the extraction of astaxanthin from shrimp waste and also the protein hydrolysates which is a by-product can be used as a bio-stimulant to enhance the growth of chilli seedlings.