Lactic fermentation of shrimp waste on solid substrates was studied as a means of preservation for chitin recovery. Shrimp wastes were fermented in 100-g flasks with varying levels of inoculation with lactobacilli as well as different types and levels of carbohydrate. Sucrose was selected as the carbohydrate source in further experimental work due to its better acid production potential as compared to lactose and milk whey powder. Lactic acid fermentation was scaled-up from 2 to 30 kg in column reactors using geometric similarity as the scale-up criterion. The pH rapidly decreased to less than 5.0, allowing preservation of wastes for at least 3 months. During ensilation, deproteinisation and demineralisation were observed. Chitin obtained from the silage was treated with acid and alkali for mineral and protein removal. (C) 2002 Elsevier Science Ltd. All rights reserved.