Khiabani Azadeh, Sarabi-Jamab Mahboobe, Shakeri Monir-Sadat, Pahlevanlo Abolfazl, Emadzadeh Bahareh
Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad , Iran.
Heliyon. 2024 Aug 8;10(16):e35986. doi: 10.1016/j.heliyon.2024.e35986. eCollection 2024 Aug 30.
Bacterial cellulose (BC) is a biopolymer has found extensive applications across different fields due to its nanostructure and biomaterial performance. This study focused on optimizing yield of BC produced by CH1, isolated from kombucha SCOBY. The study aimed to use Nabat industry waste (NIW) as a cost-effective alternative carbon source for submerged fermentation. To optimize the fermentation criteria, the central composite design was used with the inoculation amount (1.5-4.5 % VV), NIW (0-1%), and fermentation time (3-7 days) as independent variables. The impressive results indicated the yield was enhanced up to 45.543 gL at 3.013 % VV of inoculation, 0.516 % NIW, and 7 days of stirred fermentation. SEM, XRD, FTIR, and TGA were applied to evaluate the characteristics of freeze-dried BC, such as the three-dimensional, porous structure, crystalline peaks, amorphous haloes, and thermal stability. The physicochemical properties of BC including high moisture content (93.022 ± 0.472 %), water absorption rate (569.473 ± 3.739 %), water-holding capacity (1333.016 ± 3.680 %), porosity (166.247 ± 2.055 %), and low water activity (0.296 ± 0.030 %) were achieved. Rheological properties of BC suspensions showed that G' dominated over G″, with tan values lower than 1. These characteristics indicate NIW and stirred fermentation conditions are a promising method for producing BC in high yield.
细菌纤维素(BC)是一种生物聚合物,因其纳米结构和生物材料性能而在不同领域得到广泛应用。本研究聚焦于优化从康普茶共生菌膜中分离出的CH1所产生的BC产量。该研究旨在使用纳巴特工业废料(NIW)作为深层发酵中具有成本效益的替代碳源。为了优化发酵条件,采用中心复合设计,将接种量(1.5 - 4.5% V/V)、NIW(0 - 1%)和发酵时间(3 - 7天)作为自变量。令人印象深刻的结果表明,在接种量为3.013% V/V、NIW为0.516%且搅拌发酵7天的条件下,产量提高到了45.543 g/L。应用扫描电子显微镜(SEM)、X射线衍射(XRD)、傅里叶变换红外光谱(FTIR)和热重分析(TGA)来评估冻干BC的特性,如三维多孔结构、结晶峰、非晶晕和热稳定性。BC的物理化学性质包括高水分含量(93.022 ± 0.472%)、吸水率(569.473 ± 3.739%)、持水量(1333.016 ± 3.680%)、孔隙率(166.247 ± 2.055%)和低水分活度(0.296 ± 0.030%)。BC悬浮液的流变学性质表明,储能模量(G')大于损耗模量(G″),损耗正切值低于1。这些特性表明,NIW和搅拌发酵条件是高产生产BC的一种有前景的方法。