Surface defects due to bacterial residue on shrimp shell
| dc.contributor.author | Çelebi, Özgür | |
| dc.contributor.author | Bahadır, Tolga | |
| dc.contributor.author | Şimşek, İsmail | |
| dc.contributor.author | Aydın, Furkan | |
| dc.contributor.author | Kahve, Halil İbrahim | |
| dc.contributor.author | Tulun, Şevket | |
| dc.contributor.author | Büyük, Fatih | |
| dc.contributor.author | Çelebi, Hakan | |
| dc.date.accessioned | 2024-07-08T10:22:41Z | |
| dc.date.available | 2024-07-08T10:22:41Z | |
| dc.date.issued | 2024 | |
| dc.department | Mühendislik Fakültesi | |
| dc.description.abstract | The changes in the surface chemistry and morphological structure of chitin forms obtained from shrimp shells (Shp[sbnd]S) with and without microorganisms were evaluated. Total mesophilic aerobic bacteria (TMAB), estimated Pseudomonas spp. and Enterococcus spp. were counted in Shp-S by classical cultural counting on agar medium, where the counts were 6.56 ± 0.09, 6.30 ± 0.12, and 3.15 ± 0.03 CFU/g, respectively. Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscopy (SEM)/Energy dispersed X-ray (EDX) were used to assess the surface chemistry/functional groups and morphological structure for ChTfree (non-microorganism), and ChTmo (with microorganisms). ChTfree FTIR spectra presented a detailed chitin structure by O[sbnd]H, N[sbnd]H, and C[sbnd]O stretching vibrations, whereas specific peaks of chitin could not be detected in ChTmo. Major differences were also found in SEM analysis for ChTfree and ChTmo. ChTfree had a flat, prominent micropore, partially homogeneous structure, while ChTmo had a layered, heterogeneous, complex dense fibrous, and lost pores form. The degree of deacetylation was calculated for ChTfree and ChTmo according to FTIR and EDX data. The results suggest that the degree of deacetylation decreases in the presence of microorganisms, affecting the production of beneficial components negatively. The findings were also supported by the molecular docking model. | |
| dc.identifier.doi | 10.1016/j.ijbiomac.2024.130353 | |
| dc.identifier.issn | 0141-8130 | |
| dc.identifier.issue | - | en_US |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.uri | https:/dx.doi.org/10.1016/j.ijbiomac.2024.130353 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/12085 | |
| dc.identifier.volume | 263 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.indekslendigikaynak | PubMed | |
| dc.language.iso | en | |
| dc.publisher | Elsevier B.V. | |
| dc.relation.ispartof | International Journal of Biological Macromolecules | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/embargoedAccess | |
| dc.subject | Chitin | |
| dc.subject | Docking | |
| dc.subject | FTIR | |
| dc.subject | Microbiological Analyzes | |
| dc.subject | SEM/EDX | |
| dc.subject | Shrimp Shell | |
| dc.title | Surface defects due to bacterial residue on shrimp shell | |
| dc.type | Article |
