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

AMB Express

Table 7 Statistical analysis of elemental analysis of commercial chitin and chitin extracted after fermentation on various carbon sources

Carbon source for fermentation	C/N ratio	Repeat 2	Repeat 3	Mean	Variance	Standard deviation
Commercial chitin	6.94	6.91	6.90	6.91	0.00	0.02
20 mL glucose in 80 mL water	7.06	7.06	7.00	7.04	0.00	0.04
20 mL molasses in 80 mL water	6.24	5.95	6.35	6.19	0.05	0.22
20 mL corn syrup in 80 mL water	6.76	7.04	6.88	6.89	0.02	0.14
15 g red grape waste in 100 mL water	6.85	6.75	6.84	6.81	0.00	0.05
15 g white grape waste in 100 mL Water	6.83	6.85	6.77	6.82	0.00	0.04
15 g apple pomace in 100 mL water	8.44	6.99	7.11	7.51	0.65	0.80
15 g pineapple peel and core in 100 mL water	6.81	6.96	7.09	6.95	0.02	0.14
15 g potato peel in 100 mL water	6.94	7.10	6.99	7.01	0.01	0.08
15 g Mango Peel in 100 mL Water	6.92	6.74	6.53	6.73	0.04	0.19
15 g banana peel in 100 mL water	6.54	6.57	6.55	6.55	0.00	0.01
15 g sweet potato peel in 100 mL water	5.78	5.67	6.00	5.82	0.03	0.16