Geobacillus stearothermophilus cKM-Geo and application thereof, shrimp shell oligosaccharide peptide compound and preparation method thereof
By using thermophilic Bacillus stearothermophilus cKM-Geo fermentation coupled with steam explosion to process shrimp shells, the environmental pollution and high cost problems of chemical and enzymatic methods for preparing chitosan oligosaccharides have been solved, realizing the green and efficient preparation of shrimp shell oligosaccharide peptides suitable for intestinal regulation foods.
Patent Information
- Application Number
- CN202610076853.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-20
- Publication Date
- 2026-04-14
AI Technical Summary
In existing technologies, chemical methods for preparing chitosan oligosaccharides are characterized by severe environmental pollution and high costs, while enzymatic methods are costly and difficult to efficiently convert shrimp shell resources. Conventional fermentation temperatures are prone to contamination by miscellaneous bacteria, leading to increased production costs and making it difficult to achieve efficient and green preparation of shrimp shell oligosaccharide peptides.
Shrimp shells were fermented using Bacillus stearothermophilus cKM-Geo coupled with steam explosion. By utilizing the high secretion of proteolytic enzymes, cellulases, lipases, and chitin deacetylases, shrimp shell oligosaccharide peptides were prepared. This method avoids the use of acid and alkali and strict separation and purification processes, achieving green and efficient conversion.
This study achieved efficient preparation of shrimp shell oligosaccharide peptides, resulting in products with good sensory properties, long shelf life, high resource utilization, reduced wastewater discharge, and good product safety. These products are suitable for intestinal regulation foods, leading to significant economic benefits.