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Estimation of Fungal Contamination in Tomato Products by a Chemical Assay for Chitin

โœ Scribed by R. H. BISHOP; C. L. DUNCAN; G. M. EVANCHO; H. YOUNG

Book ID
108805452
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
381 KB
Volume
47
Category
Article
ISSN
0022-1147

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## Abstract Chitin was produced by fermenting shrimp heads and shells with __Lactobacillus plantarum__ 541 in a drum reactor with an internal volume of 3 dm3. The crude chitin yield from heads and shells was 4.5 and 13% respectively, comparable to the values obtained by the chemical method. For shr