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dc.contributor.authorBhavsar, S. P.-
dc.contributor.authorSingh, K. G.-
dc.contributor.authorSharma, L. P.-
dc.identifier.issn0975-1033 (Online); 0379-5136 (Print)-
dc.description.abstractIn this study, shrimp waste collected from local hotels of Nashik and Trimbakeshwar, was used as a source of Astaxanthin and Lactobacillus spp. Overall, 4 isolates of Lactobacillus from various shrimp body parts viz., head, stomach, tail etc. were obtained and identified using morpho-biochemical characteristics. Astaxanthin extracted from dried shrimp waste using hexane/acetone gave 4% recovery (~0.4g/10g of shrimp) and microbial fermentation using Lactobacillus isolates showed enhanced astaxanthin production. Detection of the extracted pigment was done using thin layer chromatography (TLC). The concentrate was subjected to TLC using silica gel G250 sheet and run with solvent system of hexane:acetone (2:3). Thin layer chromatographic separation of carotenoid extract from shrimp waste produced a distinct band at Rf ~0.3 corresponding to free Astaxanthin. It was further characterized using spectrophotometry with absorption maxima at 465 nm and using High Performance Liquid Chromatography (HPLC). Preliminary study was done on microbial fermentation for astaxanthin production so as to select the efficient microbial culture and significant fermentation factors. This investigation concludes that Lactobacillus spp. are efficient candidate for astaxanthin fermentation and that soyabean extract supports maximum astaxanthin yield as indicated by the FFD .en_US
dc.rightsCC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJMS Vol.45(02) [February 2016]en_US
dc.subjectMicrobial fermentationen_US
dc.titleMicrobial Production of Astaxanthin pigment using Marine shrimpen_US
Appears in Collections:IJMS Vol.45(02) [February 2016]

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