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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