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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 fermentationCarbon (%)Nitrogen (%)Carbon/nitrogen ratio
Commercial chitin46.126.656.94
20 mL glucose in 80 mL water40.215.697.06
20 mL molasses in 80 mL water45.507.296.24
20 mL corn syrup in 80 mL water41.726.176.76
15 g red grape pomace in 100 mL water41.636.086.85
15 g white grape pomace in 100 mL water40.976.006.83
15 g apple peel in 100 mL water41.624.938.44
15 g pineapple peel and core in 100 mL Water34.275.036.81
15 g potato peel in 100 mL water33.504.836.94
15 g mango peel in 100 mL water46.896.786.92
15 g banana peel in 100 mL water51.697.906.54
15 g sweet potato peel in 100 mL water44.517.715.78