Cellulosic Nanomaterial Production Via Fermentation by Komagataeibacter sp. SFCB22-18 Isolated from Ripened Persimmons

Abstract

Bacterial nanocellulose (BC) has a wide variety of industrial uses, particularly in food and material industry. BC has synthesized by several species of bacteria during vinegar or Nata de coco fermentation. However, the low levels of BC production during the fermentation process should be overcome to reduce its production cost. Therefore, in this study, we screened and identified a new cellulose-producing bacterium, optimized production of the cellulose, and investigated morphological properties of the cellulosic materials. Out of 147 bacterial isolates from ripened fruits and traditional vinegars, strain SFCB22-18 showed the highest capacity for BC production, which was identified as Komagataeibacter sp. based on 16S rRNA sequence analysis. During 6-week fermentation of the strain at optimized medium containing 3.0% glucose, 2.5% yeast extract, 0.24% acetic acid, 0.27% Na2HPO4, and 0.5% ethanol at 30 °C for 6 weeks, about 5 g/L of cellulosic material was produced. Both imaging and IR analysis proved that the produced cellulose would be nanoscale bacterial cellulose.

Addition of Various Cellulosic Components to Bacterial Nanocellulose: A Comparison of Surface Qualities and Crystalline Properties

“…Komagataeibacter sp. SFCB22-18, as obtained from ripened persimmons, was used in this study [ 17 ]. The strain was stored at -80°C in a 50% (v/v) glycerol solution.…”

“…BNC pellicles were produced and purified by following previous study [ 17 ] with slight modification. The pellicles floating on the surface of the culture medium were collected, immersed in 0.1-N NaOH at 80°C for 2 h to remove impurities such as bacteria cells and other medium components, and then washed with distilled water until the filtrate’s pH became neutral.…”

“…The lyophilized BNC samples were analyzed by SEM and FT-IR by following previous study [ 17 ] with slight modification.…”

“…In this study, we studied the effects of adding different cellulosic substrates on the synthesis and characteristics of BNC using Komagataeibacter sp. SFCB22-18 isolated from ripened persimmons [ 17 ]. The changes in various structural properties were investigated via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and the use of a type-A cellulose-binding protein derived from Clostridium thermocellum (C t CBD3).…”

“…For example, BNC has been widely utilized as a source of food, like Nata de coco, or as a food additive used for dietary fiber or as a thickener [14][15][16].To enhance the applicability of BNC, significant cost reduction should be achieved by increasing BNC production as well as by specializing in the properties of BNC. There have been many studies aimed at obtaining BNC by using a novel superior microorganism or by optimizing fermentation conditions [17,18]. Meanwhile, incorporating different additives including bio-derived polymers also showed beneficial effects on BNC production (Table 1) [19][20][21][22][23][24][25].…”