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Table 4 Elemental analysis of commercial chitin and chitin extracted after fermentation on various carbon sources

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
20 mL glucose in 80 mL water 40.21 5.69 7.06
20 mL molasses in 80 mL water 45.50 7.29 6.24
20 mL corn syrup in 80 mL water 41.72 6.17 6.76
15 g red grape pomace in 100 mL water 41.63 6.08 6.85
15 g white grape pomace in 100 mL water 40.97 6.00 6.83
15 g apple peel in 100 mL water 41.62 4.93 8.44
15 g pineapple peel and core in 100 mL Water 34.27 5.03 6.81
15 g potato peel in 100 mL water 33.50 4.83 6.94
15 g mango peel in 100 mL water 46.89 6.78 6.92
15 g banana peel in 100 mL water 51.69 7.90 6.54
15 g sweet potato peel in 100 mL water 44.51 7.71 5.78