Symbiotic Culture Of Bacteria And Yeast Research Articles

3D printed kombucha biomaterial as a tissue scaffold and L929 cell cytotoxicity assay

AbstractTissue engineering includes the construction of tissue‐organ scaffold. The advantage of three‐dimensional scaffolds over two‐dimensional scaffolds is that they provide homeostasis for a longer time. The microbial community in Symbiotic culture of bacteria and yeast (SCOBY) can be a source for kombucha (kombu tea) production. In this study, it was aimed to investigate the usage of SCOBY, which produces bacterial cellulose, as a biomaterial and 3D scaffold material. 3D printable biomaterial was obtained by partial hydrolysis of oolong tea and black tea kombucha biofilms. In order to investigate the usage of 3D kombucha biomaterial as a tissue scaffold, “L929 cell line 3D cell culture” was created and cell viability was tested in the biomaterial. At the end of the 21st day, black tea showed 51% and oolong tea 73% viability. The cytotoxicity of the materials prepared by lyophilizing oolong and black tea kombucha beverages in fibroblast cell culture was determined. Black tea IC50 value: 7.53 mg, oolong tea IC50 value is found as 6.05 mg. Fibroblast viability in 3D biomaterial + lyophilized oolong and black tea kombucha beverages, which were created using the amounts determined to these values, were investigated by cell culture Fibroblasts in lyophilized and 3D biomaterial showed viability of 58% in black tea and 78% in oolong tea at the end of the 7th day. In SEM analysis, it was concluded that fibroblast cells created adhesion to the biomaterial. 3D biomaterial from kombucha mushroom culture can be used as tissue scaffold and biomaterial.

Characterization of bacterial cellulose produced by the KomEt strain isolated from a kombucha SCOBY

Bacterial cellulose (BC) is gaining interest, due to its actual and potential applications in the biomedical, cosmetics and textile industries. In this study, mechanical, thermal, and chemical properties of BC produced from a novel strain, isolated from a kombucha symbiotic culture of bacteria and yeast (SCOBY), were evaluated. The highest obtained yields with this strain, after a 10-day fermentation, were 496 ± 14 g/L (native hydrated) and 19 ± 1 g/L (dry). Compression, including relaxation, and traction tests were performed on BC membranes in a hydrated state. The tested material revealed a 3-phase compression behaviour with a compression modulus of 235 ± 50 Pa. In terms of relaxation in water, BC membranes showed plastic deformation past 50 % compression. Regarding BC membrane under traction, analysis showed a 1090 ± 410 kPa Young Modulus, a 50 ± 10 % Elongation at Break and a 270 ± 80 kPa Ultimate Tensile Strength (UTS). Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) indicated that BC begins its degradation around 290 °C. Fourier-Transform Infrared spectroscopy (FTIR) of freeze-dried BC membranes confirmed the obtained biofilm to be BC. The results of this study provide valuable information on the potential applications of BC membranes in different industries including textile, biomedical and as a low-cost alternative to some synthetic polymers.

SCOBY: an alternate solution to develop cheap and nutritious food by food layered manufacturing (FLM)

Purpose In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing. Design/methodology/approach This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink. Findings Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm3/s extrusion rate, with minimum alteration in colour. Originality/value Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

Isolation and characterization of exopolysaccharides from kombucha samples of different origins

Kombucha is prepared by fermenting sugared green or black tea with a symbiotic culture of bacteria and yeast (SCOBY). Some of the bacteria within the SCOBY are known to form exopolysaccharides (EPS) from sucrose. However, it is yet unknown whether EPS are formed in kombucha, and if so, which specific EPS are present. Therefore, different kombucha samples were prepared by fermentation of green and black tea with SCOBYs from different manufacturers. Subsequently, the EPS were isolated and characterized by using various chromatographic methods, partial enzymatic hydrolyses and NMR spectroscopy. It was demonstrated that levans with a varying degree of branching at position O1 (4.3–7.9 %) are present, while only trace amounts of glucans were detected. Furthermore, levans isolated from kombucha had a comparably low molecular weight and the content of levan within the kombucha samples varied from 33 to 562 mg levan/L kombucha. Therefore, our study demonstrated that levans are the main EPS type in kombucha and that levan amounts and structures varied when different starter cultures and ingredients were used. Furthermore, we provide a comprehensive data set on the structural variability of levans from kombucha.

Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey

Kombucha or known as SCOBY (Symbiotic Culture of Bacteria and Yeast) is a fermented tea beverage with the addition of sugar then fermented for 7-14 days. Recent studies showed kombucha conceivably used for milk fermentation, such as fermented whey, yogurt, and fermented milks. Sugar is added to kombucha as carbon source for microorganisms in kombucha. Type of sugar, sugar concentration, tea concentration, temperature and incubation time are factors that affect kombucha fermentation. The aims of this study were to determine the effect of various types of sugars on antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and physicochemical properties (pH, titratable acidity, total dissolved solid, and CIE L* a* b* color space value). The various types of sugars were granulated white sugar (G1), coconut sugar (G2), palm sugar (G3) and no sugar addition as control (G0). Fermented whey using 10% kombucha liquor, 3% kombucha cellulose and 10% sugar addition, whey then fermented at 37oC for 14 hours. Result demonstrated that using of various types of sugars significantly affected antioxidant activity, CIE L*a*b* color space value, pH, titratable acidity, total dissolved solid and vitamin C content. The highest vitamin C content was G3 (0.91±0.05 mg/100ml), kombucha fermented whey using palm sugar. Any type of sugar could be used on kombucha fermented whey, and the highest antioxidant activity (DPPH) was fermented whey kombucha with the addition of coconut sugar (G2) (86.79±10.94%).

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐addedSCOBY (symbiotic culture of bacteria and yeast) ice cream

AbstractThis study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated‐exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli.Practical ApplicationsThe study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.

Development of a symbiotic culture of bacteria and yeast (SCOBY) farm to manufacture artificial skin for front of neck airway access simulation.

Development of a symbiotic culture of bacteria and yeast (SCOBY) farm to manufacture artificial skin for front of neck airway access simulation.

Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review

Kombucha is a traditional carbonated tea obtained by fermentation with Symbiotic Culture of Bacteria and Yeast(SCOBY). The SCOBY consumes sugar in tea and produces enzymes and organic acids. The process typically takes one or two weeks and changes tea into a fizzy, slightly sour fermented (generally non-alcoholic) beverage. Kombucha contains chemical and biologically active compounds such as polyphenols, antioxidants, and a source of probiotics (Lactobacillus) that show health-promoting properties. Kombucha has potential health benefits, but not all have been proven in studies with humans. It is being commercialized in India and can be prepared at home easily with precautions. It can be prepared by fermenting sweetened green or black tea using a Symbiotic Culture of Bacteria and Yeast (SCOBY). As the fermentation proceeds, the yeast in the SCOBY breaks down the sugar present in the tea and releases friendly probiotic bacteria. In this paper, we highlighted various factors affecting fermentation, where the pH shows a significant impact on the tea quality. Herein, we have also discussed the health benefits and toxicity of Kombucha tea along with the recent literature.

Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation

Llitseifolius with various health benefits, which has been approved as a new food material in China since 2017, can be a promising substrate for kombucha. In this study, kombucha using L. litseifolius (L. Komb) as sole raw material was successfully prepared by inoculating a symbiotic culture of bacteria and yeast (SCOBY). The alterations in flavor compounds and microbial communities, as well as their potential correlations during fermentation were investigated. A total of 113 volatile flavor compounds (VFCs) were identified using headspace-solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Among them, alcohols and acids accounted for a larger proportion. During fermentation, the contents of ethanol, 3-methyl-1-butanol, phenylethyl Alcohol, and acetic acid was 142.73–290.92, 108.59–371.74, 36.09–184.80, and 255.91–685.82 μg/L, respectively. The results of high-throughput sequencing analysis indicated that Komagataeibacter, Gluconobacter, and Ralstonia were the dominant bacterial genera, while Zygosaccharomyces was the predominant fungal genus. The Spearman correlation coefficient demonstrated medium-high correlations (|ρ| > 0.6) between VFCs and 13 core microbes. The primary alcohols, acids, and esters in L. Komb exhibited strong associations with specific microorganisms, including Komagataeibacter, Gluconobacter, Ralstonia, Stenotrophomonas, and Starmerella. It contributes to understanding the role of core microorganisms in the overall flavor formation of L. Komb, providing valuable reference for practical flavor promotion of kombucha.

PEMBANGUNAN PENYIMPANAN TENAGA HIJAU DARIPADA SELULOSA BAKTERIA, SELULOSA METIL DAN KANJI KENTANG

A natural polymer known as bacterial cellulose (BC), derived from a symbiotic culture of bacteria and yeast (SCOBY), is utilized as the electrodes for the electrochemical double-layer capacitors (EDLC). Bacterial cellulose which can be easily obtained from the local market, possesses an exceptional structure that allows for the elimination of non-biodegradable binders and the use of current collectors in the EDLC electrodes. A green polymer electrolyte system consisting of methylcellulose, potato starch and lithium bromide. This electrolyte demonstrates a conductivity of (1.38 ± 0.54) × 10-4 S/cm, electrochemical stability of 1.3 V, and an ionic transference number of 0.98. The optimized electrolyte is used in the EDLC. Cyclic voltammetry analysis reveals that he fabricated EDLC has a capacitive behavior without any peaks indicating redox reactions. The EDLC undergo charging and discharging for up to 5000 cycles, with specific capacitances of 26 F/g. The EDLC shows a maximum power density of 1730 W/kg, with energy density of 3.6 Wh/kg.

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.

Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates

Sargassum and Ulva are abundant seaweeds in Indonesia, renowned for their bioactive compounds with diverse biological activities, including anti-diabetic properties. However, the full utilization of these seaweeds, particularly in the form of functional beverages, has not been achieved. Fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY) presents a promising method for producing functional seaweed beverages. This study aimed to analyze the chemical composition of Sargassum sp. and Ulva sp., assess their anti-diabetic properties, and investigate the effects of fermentation with SCOBY on their bioactive profile. Hot water extracts of Sargassum sp., Ulva sp., and a combination of both were fermented with SCOBY for 8 days at room temperature. The results revealed that Sargassum sp. contains hydroquinone phenols, steroids, triterpenoids, tannins, and saponins, whereas Ulva sp. contains hydroquinone phenols, steroids, and saponins. The combined seaweed extracts exhibited a higher total phenolic content (69.63 ppm) and demonstrated stronger anti-diabetic activity, with a low IC50 value for alpha-amylase inhibition (4.04±0.09 ppm). LC/MS profiling of extracts and fermented combinations highlighted differences attributed to SCOBY fermentation, suggesting the potential for enhanced anti-diabetic activity.

Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation.

Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.

Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array of microorganisms that play a pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations of acetic acid bacteria (AAB) and specific yeast strains influence SCOBY formation and the biochemical characteristics of Kombucha. Thirteen combinations of AAB and yeasts formed SCOBY. The pH of Kombucha decreased to 2.31, and titratable acidity content increased to 20.76 g/L. Acetic and gluconic acid contents of Kombucha were 1.96 g/L and 6.9 g/L, respectively. The total phenolic and flavonoid contents increased by 3.53- and 5.2 fold, whereas the condensed tannin content decreased by 31.3 fold. Chlorogenic, p-coumaric, and ferulic acids were newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic acid, and rutin contents in Kombucha were increased. The antioxidant activity of Kombucha was enhanced up to 2.88 fold. The use of AAB and yeast has potential value in the industrial production of Kombucha.

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Kombucha, a fermented tea beverage prepared with a symbiotic culture of bacteria and yeast (SCOBY) and sucrose as a carbon source, has gained popularity for its potential health benefits. This study aimed to explore the effects of fermentation on the titrable acidity, pH, and reducing sugar content of Ganoderma kombucha with honey. In this study, we used Ganoderma lucidum as a substrate since it is a widely used natural medicinal and promotes health benefits. The sucrose commonly used in kombucha production was replaced with honey to enhance the functional qualities of the final product. Honey derived from Apis cerana and Heterotrigona itama is used in this study, with a ratio of Sugar and honey as follows: 100% honey, 50%:50% honey and sugar, and 100% sugar. The highest titrable acidity was found in kombucha with A. cerana honey (50%:50% honey and sugar) after fermentation i.e. 12.98±0.09%. Both of A .cerana (Sugar and honey 50:50 %) and H.itama (100 %) have the lowest pH after fermentation, i.e. 3.01±0.02 and 3.01±0.01 respectively. The reducing sugar was decreased after the fermentation process. The findings revealed an increase in titrable acidity during the fermentation process, accompanied by decreased pH and reducing sugar values.

Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY

Two seaweed species were examined (Alaria esculenta and Saccharina latissima) as a fermentation feedstock for the development of a beverage. Three microbial groups were selected for experimentation; a single-species bacterium; Lactiplantibacillus plantarum, a single-species yeast; Saccharomyces cerevisiae and a multi-species culture; kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast). Results showed SCOBY cultures were more successful in fermenting A. esculenta than S. latissima due to the lowered glucose content (4.069 ± 0.174 mg / mL and 12.224 ± 2.249 mg / mL, respectively). Likewise, L. plantarum played a major role in fermenting S. latissima, over A. esculenta, resulting in a lowered pH in the former but not the latter (6.44 ± 0.040 and 4.825 ± 0.045, respectively). S. cerevisiae does not appear to have been suitable as a fermentation medium for these two seaweed species under these conditions due to the lack of pH lowering, glucose reduction and acid production. All treatments showed an increased production of lactic acid, especially the SCOBY treated samples, which is an indicator of fermentation. There is potential for optimization of the seaweed fermentation process through strain selection, fermentation conditions optimization (temperature, time, pH) and seaweed biomass pretreatment. Glutamic acid, the amino acid responsible for umami flavour, was found in greater quantities in the S. cerevisiae treated seaweed, indicating that fermentation using S. cerevisiae cultures may improve the umami flavour profile of a seaweed fermented beverage product. In order to see if the seaweed species used had an impact on the SCOBY microbial makeup, the DNA profiles of the two SCOBYs used were analyzed. There were significant differences between the two SCOBYs. The A. esculenta SCOBY showed slightly rarer species of fungi and the species abundance of fungi was greater than that of S. latissima SCOBY. Furthermore, the number of fungal operational taxonomic units (OTUs) in A. esculenta SCOBY was higher than that in S. latissima SCOBY. This study shows the potential of using brown seaweed species as a fermentation substrate to develop a novel, fermented beverage.

Innocell Bioreactor: An Open-Source Development to Produce Biomaterials for Food and Packaging Based on Fermentation Processes

A growing number of science and design scholars and design practitioners have recently embarked on studying fermentation processes to produce alternative materials. The main driver of this trend is the search for a sustainable future by proposing novel alternatives that could substitute or integrate into society’s current production and consumption models. This study presents the development of an open-source bioreactor capable of enhancing and optimizing a symbiotic culture of bacteria and yeast (SCOBY) production process. The bioreactor is part of a greater design-driven project aiming to process edible and non-edible materials. The study presents the experiments and methods that led to the development and refinement of the current bioreactor, and all the information needed to replicate it with tools and equipment currently available under the Creative Commons status. The aim of sharing open-source methods and results to reproduce the bioreactor is to support different interdisciplinary teams of scientists and designers in generating high amounts of SCOBY, accelerating R&amp;D with this auspicious yet underexplored source of bacterial cellulose.

Antifungal activity of clove basil (Ocimum gratissimum L.) beverage fermented with kombucha culture

Fungi are associated with several diseases in humans, however these diseases have been neglected over the years. Fungal infections are estimated to cause more than 1.5 million deaths annually. In addition, recent studies have revealed the presence of pathogens resistant to antifungal drugs available for treatment. In view of this scenario, it is necessary to invest in research aimed at the discovery and development of new antifungal therapies. An important aspect to be considered is the antimicrobial activity attributed to fermented beverages, such as kombucha, which is obtained from the fermentation of an infusion of plant parts by a symbiotic consortium of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). In this context, the aim of this work was to elaborate a fermented beverage based on clove basil (Ocimum gratissimum L.) (CBK) and to evaluate its antimicrobial activity against fungi Candida albicans, Candida auris, Candida glabrata, Candida tropicalis and Cryptococcus neoformans. CBK has presented pH values within the required legislation for kombucha, demonstrating quality and safety standards in the fermentation process. As for antimicrobial analysis, CBK fermented for 15 days showed antifungal effect on all tested strains, however, the fungicidal effect was only verified against C. albicans, C. auris e C. neoformans. Thus, this study contributes to the description of a new source of antifungal substances and opens perspectives for future research on the biotransformation processes of chemical compounds during fermentation procedures.

Research progress on alternative kombucha substrate transformation and the resulting active components.

Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY). Traditional kombucha has various beneficial effects and can improve immunity. The significant market share of Kombucha can be attributed to the growing consumer inclination towards healthy foods within the functional beverage industry. The research focus has recently expanded from the probiotics of traditional black tea kombucha to encompass other teas, Chinese herbs, plant materials, and alternative substrates. There is a lack of comprehensive literature reviews focusing on substance transformation, functional, active substances, and efficacy mechanisms of alternative kombucha substrates. This article aimed to bridge this gap by providing an in-depth review of the biological transformation pathways of kombucha metabolites and alternative substrates. The review offers valuable insights into kombucha research, including substance metabolism and transformation, efficacy, pharmacological mechanism, and the purification of active components, offering direction and focus for further studies in this field.

Eco-benign synthesis of nano‑gold chitosan-bacterial cellulose in spent ground coffee kombucha consortium: Characterization, microbiome community, and biological performance

Biomaterials that are mediocre for cell adhesion have been a concern for medical purposes. In this study, we fabricated nano‑gold chitosan-bacterial cellulose (CBC-Au) via a facile in-situ method using spent ground coffee (SGC) in a kombucha consortium. The eco-benign synthesis of monodispersed gold nanoparticles (Au NPs) in modified bacterial cellulose (BC) was successfully achieved in the presence of chitosan (CHI) and a symbiotic culture of bacteria and yeast (SCOBY). The dominant microbiome community in SGC kombucha were Lactobacillaceae and Saccharomycetes. Chitosan–bacterial cellulose (CBC) and CBC-Au affected the microfibril networks in the nano cellulose structures and decreased the porosity. The modified BC maintained its crystallinity up to 80 % after incorporating CHI and Au NPs. Depth profiling using X-ray photoelectron spectroscopy (XPS) indicated that the Au NPs were distributed in the deeper layers of the scaffolds and a limited amount on the surface of the scaffold. Aspergillus niger fungal strains validated the biodegradability of each scaffold as a decomposer. Bacteriostatically CBC-Au showed better antimicrobial activity than BC, in line with the adhesion of NIH-3T3 fibroblast cells and red blood cells (RBCs), which displayed good biocompatibility performance, indicating its potential use as a medical scaffold.