Sustainable recovery of protein-rich liquor from shrimp farming waste by lactic acid fermentation for application in tilapia feed

Abstract

The biotransformation of shrimp head waste into ingredients for Nile tilapia (Oreochromis niloticus) post-larvae (PLs) diet formulations was evaluated herein. A novel consortium of lactic acid bacteria, comprising the strains Lactobacillus futsaii LAB06 and L. plantarum LAB14, selected based on kinetic growth parameters, was applied in the fermentation of shrimp head waste. After 48 h, the highest lactic acid production was 100 g L −1 , allowing for maximum recovery of chitin and protein-rich liquor. The liquor was added to commercial powdered fish feed at 15, 30, and 45% (w/w) and offered to Nile tilapia PL during 28 days. The inclusion of 30% provided the best results for Nile tilapia PL survival, weight and length gains, specific growth rate, and biomass, proving that the fermented liquor can be incorporated, leading to economic benefits and contributing to the reduction of environmental pollution caused by the improper disposal of shrimp waste.

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

“…Isolated from traditional fermented mustard products, fu-tsai and suan-tsai; it has been used experimentally for fermentation of shrimp waste [127].…”

Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

“…For example, astaxanthin has been extracted from shrimp waste using supercritical CO 2 extraction [ 2 , 10 , 15 , 29 , 30 ]. In addition, liquor obtained from lactic acid fermentation is a source of lipophilic compounds, such as astaxanthin, which is separated from the carotenoprotein complex by proteolytic enzymes generated by lactic acid bacteria during the process [ 7 , 23 , 31 ]. Therefore, astaxanthin from fermented liquor of shrimp waste can be extracted using supercritical CO 2 extraction.…”

“…However, shrimp processing produces a large amount of waste, since approximately 60% of their weight is considered waste. Shrimp waste mainly consists of the head, tail, and cephalothorax [ 2 , 3 , 4 , 5 ] and is a good source of protein, ash, chitin, lipids, and astaxanthin, which are considered important industrial compounds [ 6 , 7 ]. Astaxanthin is the principal carotenoid present in shrimp waste (head and cephalothorax).…”

“…Several methods are used for astaxanthin extraction from shrimp waste, such as lactic acid fermentation [ 19 ], solvent extraction [ 20 ], enzymatic hydrolysis [ 21 ], and supercritical CO 2 extraction [ 15 ]. Lactic acid fermentation is a technologically flexible, economical, and eco-friendly method that can separate shrimp components such as astaxanthin [ 7 , 22 ], which is in the liquid fraction, also called liquor [ 23 ]. However, liquor is rich in other compounds such as lipids, proteins, and ash; therefore, it is necessary to use some efficient extraction technique to separate astaxanthin from them [ 22 , 23 ].…”

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

“…The product had better quality than chemically extracted chitin (Duan et al, 2012). Fermentation of shrimp head by a consortium of LAB for 48 h gave chitin and protein rich liquor; the latter can be used as aquafeed supplement (Ximenes et al, 2019). Jung et al (2007) employed L. acidophilus for chitin extraction from crab shell waste by two-step fermentation, involving L. paracasei in the first step, followed by a protease producing bacterium Serratia marcescens.…”