Characterization of nanocellulose production by strains of Komagataeibacter sp. isolated from organic waste and Kombucha

Gupte, Yash; Kulkarni, Abhishek; Raut, Balu; Sarkar, Purnamrita; Choudhury, Rudra Prasad; Chawande, Akshay; Kumar, Gaurav; Bhadra, Bhaskar; Satapathy, Ajit; Das, Gautam; Vishnupriya, B.; Dasgupta, Santanu

doi:10.1016/j.carbpol.2021.118176

Cited by 29 publications

(10 citation statements)

References 18 publications

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“…KT has remarkable nutritional properties [62][63][64][65] and its consumption has increased in recent years [66][67][68][69]. For the preparation of this beverage, it is usually left to ferment for 7 to 14 days in static, aerobic conditions and the absence of light [59,66].…”

Section: Introductionmentioning

confidence: 99%

“…As a side stream of the fermentation, a biofilm containing BNC is obtained, known as tea fungus (TF), which is formed at the gas-liquid interface of the container [70][71][72][73]. BNC has applications in different sectors such as medicine, food, and cosmetology [44,70,74], can be produced sustainably [69], and exhibits unique physical and biochemical properties [73]. However, it must be purified because, during fermentation, melanoidins are produced that are embedded in TF.…”

Section: Introductionmentioning

confidence: 99%

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Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

et al. 2021

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Bananas are one of the most important crops worldwide. However, a large amount of residual lignocellulosic biomass is generated during its production and is currently undervalued. These residues have the potential to be used as feedstock in bio-based processes with a biorefinery approach. This work is based on the valorization of banana leaf and has the following objectives (i) to determine the effect of certain physical and environmental factors on the concentration of glucose present in banana leaf extract (BLE), using a statistical regression model; (ii) to obtain Bacterial Nanocellulose (BNC), using BLE (70% v/v) and kombucha tea as fermentation medium. In addition, the physicochemical properties of BNC were evaluated by X-ray diffraction (XRD), Fourier transform infrared (FTIR), and thermogravimetric analysis (TGA). The results indicate that storage time, location, leaf color, and petiole type are factors related to BLE concentration, which is reduced by approximately 28.82% and 64.32% during storage times of five days. Regarding BNC biosynthesis, the results indicate that the highest yield, 0.031 g/g, was obtained at 21 days. Furthermore, it was determined that the highest production rate was 0.11 gL−1h−1 at 11 days of fermentation. By FTIR, it was determined that the purification step with NaOH (3M) should be carried out for approximately two hours. This research supports the development of a circular bioeconomy around the banana value chain, as it presents a way of bioprocessing residual biomass that can be used to produce bioproducts.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

et al. 2021

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“…In the sample QHA, a special bacterium komagataeibacter was found, which has a strong ability to produce bacterial nano cellulose. This substance has long-term application prospects in the fields of cosmetics, composite materials, and wound care (39). Khan, H isolated a komagataeibacter xylinus IITR DKH20 from rotten apples, improve the yield of bacterial nano cellulose by optimizing the culture medium (40); Top, B isolated a komagataeibacter xylinus S4 (41) from homemade wine vinegar; Gopu, G isolated a komagataeibacter sacharivorans strain BC1 from rotten green grapes (42).…”

Section: Discussionmentioning

confidence: 99%

Diversity Analysis of Bacterial and Function Prediction in Hurunge From Mongolia

Bao

Liu

2022

Front. Nutr.

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With the continuous infiltration of industrialization and modern lifestyle into pastoral areas, the types and processing capacity of Hurunge are decreasing, and the beneficial microbial resources contained in it are gradually disappearing. The preservation and processing of Hurunge are very important for herdsmen to successfully produce high-quality koumiss in the second year. Therefore, in this study, 12 precious Hurunge samples collected from Bulgan Province, Ovorkhangay Province, Arkhangay Province, and Tov Province of Mongolia were sequenced based on the V3–V4 region of the 16S rRNA gene, and the bacterial diversity and function were predicted and analyzed. There were significant differences in the species and abundance of bacteria in Hurunge from different regions and different production methods (p < 0.05). Compared with the traditional fermentation methods, the OTU level of Hurunge fermented in the capsule was low, the Acetobacter content was high and the bacterial diversity was low. Firmicutes and Lactobacillus were the dominant phylum and genus of 12 samples, respectively. The sample QHA contained Komagataeibacter with the potential ability to produce bacterial nanocellulose, and the abundance of Lactococcus in the Tov Province (Z) was significantly higher than that in the other three regions. Functional prediction analysis showed that genes related to the metabolism of bacterial growth and reproduction, especially carbohydrate and amino acid metabolism, played a dominant role in microorganisms. In summary, it is of great significance to further explore the bacterial diversity of Hurunge for the future development and research of beneficial microbial resources, promotion, and protection of the traditional ethnic dairy products.

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“…The production of biomaterials, such as nanocellulose, on a large scale can be crucial for the replacement of plastics-based fossil fuels. The authors also note that the production of nanocellulose from plants can lead to mass deforestation and will require large amounts of fresh water for reforestation [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and Potential

et al. 2023

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In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems. One of the best biomaterials is bacterial cellulose (BC). There are several ways to produce BC, from using a pure strain to producing the fermented drink kombucha, which has a symbiotic culture of bacteria and yeasts (SCOBY). Studies have shown that the use of agricultural waste can be a low-cost and sustainable way to create BC. This article conducts a literature review to analyze issues related to the creation of BC through kombucha production. The databases used were ScienceDirect, Scopus, Web of Science, and SpringerLink. A total of 42 articles, dated from 2018 to 2022, were referenced to write this review. The findings contributed to the discussion of three topics: (1) The production of BC through food waste (including patents in addition to the scientific literature); (2) Areas of research, sectors, and products that use BC (including research that did not use the kombucha drink, but used food waste as a source of carbon and nitrogen); and (3) Production, sustainability, and circular economy: perspectives, challenges, and trends in the use of BC (including some advantages and disadvantages of BC production through the kombucha drink).

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Characterization of nanocellulose production by strains of Komagataeibacter sp. isolated from organic waste and Kombucha

Cited by 29 publications

References 18 publications

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

Diversity Analysis of Bacterial and Function Prediction in Hurunge From Mongolia

Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and Potential

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