Isolation of the native potential of Bacillus.altitudinis with high potential in shrimp shell fermentation and comparison of its chitinase enzyme activity with Bacillus.licheniformis

The trend toward sustainable development of the environment and economy has led to a large-scale debate on the use of seafood wastes. In recent years shrimp has been a major part of the food industry. The accumulated waste of shrimp without proper use has resulted in the destruction of the resources and problems of waste disposal and environmental pollution. Shrimp waste fermentation with microorganisms is a method for recovering biologically active material. Bacterial chitinase is considered as a degenerate enzyme .In this study, chitin degrading bacteria were isolated from different environment and then the most efficient strain was selected. The isolate identified by Microscopic, physiological and molecular characteristics and sequencing the 16SrRNA gene and compared with the Bacillus licheniformis strain, the highest rate of chitinase has been reported so far. The isolated strain identified as Bacillus altitudinis can ferment shrimp shell as the only sources of energy and produce high-temperature chitinase, with a 5.1 U/mL activity of over a period of 4 days, and 65.6 mg/l protein on semisolid shrimp shell. While it does not grow on the agar under normal conditions, therefore, its use canchr('39')t cause pollution to the environment. As a result, the activity of chitinase, its simple and inexpensive method of concentration by heat, high enzyme resistance at high temperatures, activity in a wide range of pH and the use of cheap shrimp shell substrate show the superior functional quality of this strain in shrimp shell fermentation.