Korištenje smrvljenih ljuštura morskih račića za proizvodnju hitinaze s pomoću soja Serratia marcescens WF

From 102 Serratia marcescens strains screened, 57 strains showed chitinase activity and Serratia marcescens WF showed the highest chitinolytic activity so this strain was selected for further study on the use of crude shrimp waste for chitinase production. The concentration of crude shrimp shell content at 10–70 g/L, incubation temperature of 28–37 °C, pH=6–9, and time 24–96 h on kinetics of chitinase production by S. marcescens WF were evaluated. The maximal chitinase production related to process variables was obtained with the second order polynomial model: dry shrimp shell powder at 6 %, pH=6.5, temperature of 28 °C during fermentation for up to 72 h.Od 102 ispitana soja Serratia marcescens, 57 sojeva imalo je hitinaznu aktivnost, a Serratia marcescens WF imao je najveću hitinolitsku aktivnost, pa je odabran za daljnja ispitivanja proizvodnje hitinaze na smrvljenim ljušturama morskih račića. Kinetika proizvodnje hitinaze sa sojem Serratia marcescens ispitana je korištenjem 10–70 g/L smrvljenih ljuštura račića uz temperaturu inkubacije od 28 do 37 °C, pH=6–9 tijekom 24–96 h. Maksimalna proizvodnja hitinaze postignuta je primjenom polinomskoga modela drugoga reda za varijable procesa: 6 % suhih smrvljenih ljuštura, pH=6,5, temperatura 28 °C tijekom fermentacije do 72 h