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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