EFFECT OF SOME TECHNOLOGICAL PARAMETERS ON PRODUCTION OF CAROTENE-PROTEIN-RICH PROBIOTIC PREPARATIONS FROM SHRIMP BY-PRODUCT BY Bacillus subtilis C10ANDLactobacillus fermentum TC10

Abstract

In this study, some optimal technological parameters were identified for the hydrolysis and fermentation of shrimp by-product by B. subtilis C10 and L. fermentum TC10. They are as follows: the ratio between B. subtilis C10 and L. fermentum TC10 inoculated in the shrimp by-product was1:2; this mixture was incubated at 35 °C for 24 hours. The results of this study could be applied to producing carotene-protein-rich probiotic preparations.