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

AMB Express

Table 8 Statistical analysis of degree of crystallinity of chitin extracted after fermentation on various carbon sources

Carbon source for fermentation	Degree of crystallinity (%)	Repeat 2	Mean	Variance	Standard deviation
Commercial chitin	87.56	86.86	87.21	0.25	0.49
20 mL Glucose in 80 mL water	98.16	97.53	97.85	0.20	0.45
20 mL molasses in 80 mL water	90.33	90.71	90.52	0.07	0.27
20 mL corn syrup in 80 mL water	97.99	96.73	97.36	0.79	0.89
15 g red grape waste in 100 mL water	95.54	94.64	95.09	0.41	0.64
15 g white grape waste in 100 mL water	88.53	89.69	89.11	0.67	0.82
15 g apple pomace in 100 mL water	97.6	96.48	97.04	0.63	0.79
15 g pineapple peel and core in 100 mL water	94.28	94.07	94.18	0.02	0.15
15 g potato peel in 100 mL water	79.89	82.11	81.00	2.46	1.57
15 g mango peel in 100 mL water	97.34	95.57	96.46	1.57	1.25
15 g banana peel in 100 mL water	93.51	92.86	93.19	0.21	0.46
15 g sweet potato peel in 100 mL water	96.08	95.29	95.69	0.31	0.56