Effect of culture conditions on chitin recovery from shrimp heads by the oleaginous yeast Yarrowia lipolytica

Ta T. M. Ngoc

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam

Nguyen H. D. Tan

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam

Huynh T. N. Ha

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam

Nguyen T. M. Nhu

Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam

Nguyen H. Ngan

Faculty of Food Technology, Nha Trang University, Khanh Hoa Province, Vietnam

DOI: https://doi.org/10.14456/apst.2025.45

Keywords: By-product upgradation Chitin recovery Shrimp head Yarrowia lipolytica Yeast fermentation

Abstract

Yarrowia lipolytica is an oleaginous yeast strain proficient in producing extracellular protease and acid, and it has demonstrated the capacity to recover chitin from shrimp by-products. This study examined the submerged fermentation parameters, including incubation time, pH, and inoculum size, utilizing Y. lipolytica to extract chitin from whiteleg shrimp heads. The fermentation efficacy was evaluated through deproteinization and demineralization levels. The results indicated that Y. lipolytica had a notable capacity for synthesizing extracellular protease enzymes, although its potential to acidify the shrimp head environment is minimal. An increment of the deproteinization level with the incubation time, in parallel with the protease activity of the culture, was observed. The suitable pH for fermentation was determined to be 6.0. An inoculum size between 6 and 8 log CFU/mL showed an unclear effect on fermentation efficacy. The deproteinization level reached 91.61±0.54%, while the demineralization level was moderate at 47.17±1.71%.

How to Cite

Ngoc, T. T. M. ., Tan, N. H. D. ., Ha, H. T. N. ., Nhu, N. T. M. ., & Ngan, N. H. . (2025). Effect of culture conditions on chitin recovery from shrimp heads by the oleaginous yeast Yarrowia lipolytica . Asia-Pacific Journal of Science and Technology, 30(03), APST–30. https://doi.org/10.14456/apst.2025.45

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