Abstract
Bacterial cellulose (BC) is a polymer obtained by fermentation with microorganism of different genera. Recently, new producer species have been discovered, which require identification of the most important variables affecting cellulose production. In this work, the influence of different carbon sources in BC production by a novel low pH-resistant strain Komagataeibacter medellinensis was established. The Hestrin-Schramm culture medium was used as a reference and was compared to other media comprising glucose, fructose, and sucrose, used as carbon sources at three concentrations (1, 2, and 3% w/v). The BC yield and dynamics of carbon consumption were determined at given fermentation times during cellulose production. While the carbon source did not influence the BC structural characteristics, different production levels were determined: glucose > sucrose > fructose. These results highlight considerations to improve BC industrial production and to establish the BC property space for applications in different fields.
Highlights
Cellulose is the most abundant biopolymer on Earth, which is produced (1011 tons per year) by plants, alga, fungi, and bacteria [1]
Differences in the bacterial cellulose (BC) structural characteristics can be observed for those produced by different microorganisms using the same carbon source; for example, BC produced by Acetobacter sp.V6 [9] in glycerol has higher crystallinity than that produced in glucose
Compared with the dry weight of the membranes obtained from fructose and sucrose, a clear difference was observed for BC production from glucose
Summary
Cellulose is the most abundant biopolymer on Earth, which is produced (1011 tons per year) by plants, alga, fungi, and bacteria [1]. Cellulose of plant origin is the most available and used: it is typically extracted by chemical and mechanical treatments from the natural cell wall matrix (comprising by cellulose, lignin, hemicellulose, and waxes) [2]. These treatments produce fibers with high size dispersion and may load the environment with residual components, if not utilized [3]. Differences in the BC structural characteristics can be observed for those produced by different microorganisms using the same carbon source; for example, BC produced by Acetobacter sp.V6 [9] in glycerol has higher crystallinity than that produced in glucose. This is in contrast to Acetobacter xilinum which produce BC with lower crystallinity in glycerol [10]
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