From: Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream
Carbon source for fermentation | Carbon (%) | Nitrogen (%) | Carbon/nitrogen ratio |
---|---|---|---|
Commercial chitin | 46.12 | 6.65 | 6.94 |
20Â mL glucose in 80Â mL water | 40.21 | 5.69 | 7.06 |
20Â mL molasses in 80Â mL water | 45.50 | 7.29 | 6.24 |
20Â mL corn syrup in 80Â mL water | 41.72 | 6.17 | 6.76 |
15Â g red grape pomace in 100Â mL water | 41.63 | 6.08 | 6.85 |
15Â g white grape pomace in 100Â mL water | 40.97 | 6.00 | 6.83 |
15Â g apple peel in 100Â mL water | 41.62 | 4.93 | 8.44 |
15Â g pineapple peel and core in 100Â mL Water | 34.27 | 5.03 | 6.81 |
15Â g potato peel in 100Â mL water | 33.50 | 4.83 | 6.94 |
15Â g mango peel in 100Â mL water | 46.89 | 6.78 | 6.92 |
15Â g banana peel in 100Â mL water | 51.69 | 7.90 | 6.54 |
15Â g sweet potato peel in 100Â mL water | 44.51 | 7.71 | 5.78 |