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Table 6 Statistical analysis of degree of deacetylation 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 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