Impact of fermentation conditions and purification strategy on bacterial cellulose properties

Yu, H., Bruzda, K., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 (2023) Impact of fermentation conditions and purification strategy on bacterial cellulose properties. Johnson Matthey Technology Review, 67 (4). pp. 458-467. ISSN 2056-5135 doi: 10.1595/205651323X16794186402492

Abstract/Summary

Bacterial cellulose (BC) has attracted much research interest, delivering a combination of exclusive properties, such as flexibility, hydrophilicity, crystallinity, and a three-dimensional network. In this study, the effects of carbon source and cultivation conditions on BC production by the bacterium Komagataeibacter xylinus subsp. sucrofermentans DSM 15973 were assessed. Fructose was the most suitable carbon source and high BC concentrations up to 31 g/L were achieved in substrates with 60 g/L fructose, under static culture conditions. Notably, BC production was equally high under the same fermentation conditions in agitated cultures (~30 g/L). Moreover, the effectiveness of NaOH and NaOCl solutions in BC purification, and their potential impact on BC structure and properties were explored. The combination of weak NaOH and sodium hypochlorite (NaOCl) was proved an effective purification method, preserving the fibre structure and crystallinity of BC.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/111385
Identification Number/DOI	10.1595/205651323X16794186402492
Refereed	Yes
Divisions	Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Optical Spectroscopy (CAF) Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Xray (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Johnson Matthey
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