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AMB Express

Table 5 degree of crystallinity of 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 fermentationDegree of crystallinity (%)
Commercial chitin87.56
20 mL glucose in 80 mL water98.16
20 mL molasses in 80 mL water90.33
20 mL corn syrup in 80 mL water97.99
15 g red grape pomace in 100 mL water95.54
15 g white grape pomace in 100 mL water88.53
15 g apple peel in 100 mL water97.60
15 g pineapple peel and core in 100 mL water94.28
15 g potato peel in 100 mL water79.89
15 g mango peel in 100 mL water97.34
15 g banana peel in 100 mL water93.51
15 g sweet potato peel in 100 mL water96.08
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