Preparation of chitosan using three-step microbial fermentation
The crustacean shells of crabs and shrimps produces quantities of by-products, leading to seriously environmental pollution and human health problems during industrial processing, yet they turned into high-value useful products, such as chitin and chitosan.To prepare chitin and chitosan under large-scale submerged fermentation level, shrimp shell powders (SSPs) was fermented by successive three-step fermentation of Serratia marcescens B742, Lactobacillus plantarum ATCC 8014 and Rhizopus japonicus M193 to extract chitin and chitosan based on previously optimal conditions. Moreover, the key parameters was investigated to monitor the changes of…
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Produktdetails
Weitere Autoren: Zhao, Yanyun
- ISBN: 978-3-330-31780-2
- EAN: 9783330317802
- Produktnummer: 37526193
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 84 S.
- Masse: H22.0 cm x B15.0 cm x D0.5 cm 143 g
- Abbildungen: Paperback
- Gewicht: 143
Über den Autor
Hongcai Zhang obtained his Ph.D. Degree from Food Processing and preservation Lab,Shanghai Jiao Tong University(SJTU) in 2015. He went to Oregon State University(OSU) as a visiting scholar from 2014 to 2015. He joined Shanghai Ocean University(SHOU) in 2015. His main areas of research include the utilization of aquatic and agriculture bio-products.
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