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 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 |