Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream

AMB Express

Table 2 Degree of deacetylation of chitin extracted after fermentation on various carbon sources

Carbon source for fermentation	Degree of deacetylation (%)
Commercial chitin	70.46
20 mL glucose in 80 mL Water	72.57
20 mL molasses in 80 mL water	73.98
20 mL corn syrup in 80 mL water	65.21
15 g red grape pomace in 100 mL water	72.90
15 g white grape pomace in 100 mL water	65.92
15 g apple peel in 100 mL water	53.39
15 g pineapple peel and core in 100 mL Water	53.51
15 g potato peel in 100 mL water	54.75
15 g mango peel in 100 mL water	60.50
15 g banana peel in 100 mL water	75.19
15 g sweet potato peel in 100 mL water	65.46