Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream

AMB Express

Table 5 degree of crystallinity of chitin extracted after fermentation on various carbon sources

Carbon source for fermentation	Degree of crystallinity (%)
Commercial chitin	87.56
20 mL glucose in 80 mL water	98.16
20 mL molasses in 80 mL water	90.33
20 mL corn syrup in 80 mL water	97.99
15 g red grape pomace in 100 mL water	95.54
15 g white grape pomace in 100 mL water	88.53
15 g apple peel in 100 mL water	97.60
15 g pineapple peel and core in 100 mL water	94.28
15 g potato peel in 100 mL water	79.89
15 g mango peel in 100 mL water	97.34
15 g banana peel in 100 mL water	93.51
15 g sweet potato peel in 100 mL water	96.08