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

AMB Express

Table 6 Statistical analysis of degree of deacetylation of chitin extracted after fermentation on various carbon sources

Carbon source for fermentation	Degree of de-acetylation (%)	Repeat 2	Mean	Variance	Standard deviation
Commercial chitin	70.46	70.77	70.62	0.05	0.22
20 mL glucose in 80 mL water	72.57	72.18	72.38	0.08	0.28
20 mL molasses in 80 mL water	73.98	72.65	73.32	0.88	0.94
20 mL corn syrup in 80 mL water	65.21	65.59	65.40	0.07	0.27
15 g red grape waste in 100 mL water	72.90	72.65	72.78	0.03	0.17
15 g white grape waste in 100 mL water	65.92	65.64	65.78	0.04	0.20
15 g apple pomace in 100 mL water	53.39	54.68	54.04	0.83	0.91
15 g pineapple peel and core in 100 mL water	53.51	54.14	53.82	0.20	0.44
15 g POTATO PEEL in 100 mL water	54.75	53.98	54.37	0.30	0.54
15 g mango peel in 100 mL water	60.50	61.00	60.75	0.13	0.35
15 g banana peel in 100 mL water	75.19	73.28	74.23	1.83	1.35
15 g sweet potato peel in 100 mL water	65.46	65.03	65.24	0.09	0.31