Chaiyachet Orn Anong, Wongtham Ketsara, Sangkasame Komsan
Division of Biology, Faculty of Science and Technology, Rajabhat Maha Sarakham University.
Division of Biotechnology, Faculty of Science and Technology, Rajabhat Maha Sarakham University.
J Gen Appl Microbiol. 2023 Jan 24;68(5):225-231. doi: 10.2323/jgam.2022.05.002. Epub 2022 Jun 10.
The present study investigated the efficacy of bacterial cellulose production by K. xylinus TISTR 1011 and K. nataicola TISTR 975 using yam bean juice as a nutrient source, and the physicochemical and sensory characteristics of bacterial cellulose were examined. Bacterial cellulose content, production yield, and production rate were significantly higher when K. xylinus TISTR 1011 rather than K. nataicola TISTR 975 was used as the bacterial strain. The analysis of physicochemical characteristics revealed that bacterial cellulose produced by K. xylinus TISTR 1011 using yam bean juice medium had higher scores for CIE L*, a*, and b* values, wet weight, moisture content, firmness, and gel strength than bacterial cellulose produced by K. nataicola TISTR 975. In contrast, sensory evaluation showed that the acceptability scores and preference of all attributes of bacterial cellulose produced by K. nataicola TISTR 975 using yam bean juice medium were higher than those of bacterial cellulose produced by K. xylinus TISTR 1011. The results of this study indicate that yam bean juice from yam bean tubers, an alternative raw material agricultural product, can be used as a nutrient source for producing bacterial cellulose or nata by Komagataeibacter strains.
本研究调查了木醋杆菌TISTR 1011和纳塔醋杆菌TISTR 975以豆薯汁作为营养源生产细菌纤维素的功效，并检测了细菌纤维素的理化特性和感官特性。当使用木醋杆菌TISTR 1011而非纳塔醋杆菌TISTR 975作为菌株时，细菌纤维素含量、产率和生产率显著更高。理化特性分析表明，木醋杆菌TISTR 1011使用豆薯汁培养基生产的细菌纤维素在CIE L*、a和b值、湿重、水分含量、硬度和凝胶强度方面的得分高于纳塔醋杆菌TISTR 975生产的细菌纤维素。相反，感官评价表明，纳塔醋杆菌TISTR 975使用豆薯汁培养基生产的细菌纤维素在所有属性上的可接受性得分和偏好均高于木醋杆菌TISTR 1011生产的细菌纤维素。本研究结果表明，豆薯块茎中的豆薯汁作为一种替代性农业原料产品，可作为科马加塔埃希氏菌属菌株生产细菌纤维素或纳塔的营养源。
