ISSN: 2345-5357

Winter
Vol. 3 No. 1 (2016)

Comparison of Bacterial Cellulose Production among Different Strains and Fermented Media

Applied Food Biotechnology, Vol. 3 No. 1 (2016), , Page 35-41
https://doi.org/10.22037/afb.v3i1.10582

Abstract

The effect of different carbon sources on bacterial cellulose production by Gluconacetobacter xylinus (PTCC 1734) and two newly isolated strains (from vinegar) under static culture conditions was studied. The production of bacterial cellulose was examined in modified Hestrin-Shramm medium by replacing D-glucose with other carbon sources. The results showed that the yield and characteristics of bacterial cellulose were influenced by the type of carbon source. Glycerol gave the highest yield in all of the studied strains (6%, 9.7% and 3.8% for S, A2 strain and Gluconacetobacter xylinus (PTCC 1734), respectively). The maximum dry bacterial cellulose weight in the glycerol containing medium is due to A2 strain (1.9 g l-1) in comparison to Gluconacetobacter xylinus as reference strain (0.76 g l-1). Although all of the studied strains were in Gluconacetobacter family, each used different sugars for maximum production after glycerol (mannitol and fructose for two newly isolated strains and glucose for Gluconacetobacter xylinus). The maximum moisture content was observed when sucrose and food-grade sucrose were used as carbon source. Contrary to expectations, while the maximum thickness of bacterial cellulose membrane was attained when glycerol was used, bacterial cellulose from glycerol had less moisture content than the others. The oxidized cellulose showed antibacterial activities, which makes it as a good candidate for food-preservatives.

Keywords:
  • Bacterial cellulose
  • Carbon sources
  • Fermentation media
  • Gluconacetobacter
  • Optimization

How to Cite

Jalili Tabaii, M., & Emtiazi, G. (2015). Comparison of Bacterial Cellulose Production among Different Strains and Fermented Media. Applied Food Biotechnology, 3(1), 35-41. https://doi.org/10.22037/afb.v3i1.10582

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