Table 4 A summary of chitobiose production by different microbial enzymes

Swollen chitin

(Crab shell)

3 mg^a

Aeromonas sp GJ-18

(GlcNAc)_1–3

1.1 mg^a

n.d

HPLC

(Kuk et al. 2005)

Swollen chitin

5 mg^a

Enterobacter sp. NRG4

(GlcNAc)_1–2

3.6 mg^a

n.d

TLC and HPLC

(Kumar et al. 2011)

Colloidal chitin

(Crab shell)

1.5 g

Paenicibacillus barengoltzii

(GlcNAc)₂

21.6 mg

99%

TLC and HPLC

(Yang et al. 2016)

Colloidal

chitin

(Shrimp shell)

2 mg^a

Salinivibrio BAO-1801

(GlcNAc)_1–2

1.4 mg

n.d

HPLC

(Le and Yang 2018)

Colloidal chitin (Shrimp powder)

2 g^a

Streptomyces sampsonii

XY 2–7

(GlcNAc)_1–2

2.2 mg

n.d

TLC and HPLC

(Zhang et al. 2020)

Colloidal chitin (Shrimp/

squid pen)

15 mg

Chitiniphilus shinanonensis

(GlcNAc)_1–2

4.8 mg^a

n.d

HPLC

(Rani et al. 2020)

Colloidal

chitin (α, β)

5 mg

Paenibacillus sp LS 1

(GlcNAc)_1–2

0.2 mg, α-chitin

0.9 mg, β-chitin

n.d

HPLC

(Mukherjee et al. 2020)

Colloidal chitin

(Shrimp shell)

1 g

Thermomyces lanuginosus

(GlcNAc)_2–3

100 mg

Partially purified

TLC and HPLC

(Kumar et al. 2021)

Colloidal chitin (Shrimp flakes)

1 g

Vibrio campbellii

(GlcNAc)_1–3

200 mg

 > 99%

TLC, HPLC and Q-TOF–MS

This study