Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media

Gullo, Maria; China, Salvatore La; Petroni, Giulio; Gregorio, Simona Di; Giudici, Paolo

doi:10.3389/fmicb.2019.00058

Cited by 54 publications

(48 citation statements)

References 70 publications

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“…Clade 10, in which K1G4 was clustered with K1G6, and clade 19, where K2G30 clustered alone, had a similarity percentage of Dice index of 84.9%, higher considering the separated results from (GTG)5 and ERIC rep-PCR. This result is in agreement with the meaning of the combined analysis, since the two reference strains belong to the species of K. xylinus, as previously stated [12,29].…”

Section: Improving the Fingerprinting Of Komagataeibacter Strainssupporting

confidence: 92%

“…Based on these results, a total of 19 different clades were identified, compared to the 20 obtained using (GTG)5 rep-PCR. In both the fingerprint approaches, K1G4 and K2G30, previously identified as K. xylinus [12,29], were considered as reference strains and they were clustered into two different clades. Among the two reference strains, the percentage of similarity was 44.2% in the case of (GTG)5 rep-PCR and 56.7% for ERIC rep-PCR.…”

Section: Discussionmentioning

confidence: 99%

“…The production of BC is mainly influenced by two factors. The first one is represented by the carbon sources used in the medium [12,13]; pure carbon sources could increase the production cost, making the process unsustainable. The second issue is related to the ability of the organism in growing and producing BC in the selected conditions [14].…”

Section: Introductionmentioning

confidence: 99%

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Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity Among Komagataeibacter Isolates

China¹,

Vero²,

Anguluri³

et al. 2021

Preprint

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Bacterial cellulose (BC) is receiving great attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of high cost and low productivity. In this light, the isolation of new BC producing bacteria and selection of high productive strains became a promising issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly by strains belonging to the genus Komagataeibacter. In this study Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability in producing BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30 used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods, which are the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using two different approaches revealed the suitability of the fingerprints techniques, showing a discrimination power, calculated as D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model from the two genotyping experiments was performed, allowing to discriminate among strains.

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Section: Improving the Fingerprinting Of Komagataeibacter Strainssupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity Among Komagataeibacter Isolates

China¹,

Vero²,

Anguluri³

et al. 2021

Preprint

Self Cite

View full text Add to dashboard Cite

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“…As a result of all these biochemical processes, gluconic acid is generated as the most abundant by-product. Therefore, the higher initial glucose concentration, the higher gluconic acid production, and its excess resulted in significant reduction of BNC productivity as the medium pH becomes extremely acidic 38 . Microstructure by (feSeM) investigation.…”

Section: Resultsmentioning

confidence: 99%

Bacterial nanocellulose from agro-industrial wastes: low-cost and enhanced production by Komagataeibacter saccharivorans MD1

Abol-Fotouh

Hassan

Shokry

et al. 2020

Sci Rep

180

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Bacterial nanocellulose (Bnc) has been drawing enormous attention because of its versatile properties. Herein, we shed light on the BNC production by a novel bacterial isolate (MD1) utilizing various agroindustrial wastes. Using 16S rRNA nucleotide sequences, the isolate was identified as Komagataeibacter saccharivorans MD1. For the first time, BNC synthesis by K. saccharivorans MD1 was investigated utilizing wastes of palm date, fig, and sugarcane molasses along with glucose on the Hestrin-Schramm (HS) medium as a control. After incubation for 168 h, the highest BNC yield was perceived on the molasses medium recording 3.9 g/L with an initial concentration of (v/v) 10%. The physicochemical characteristics of the BNC sheets were inspected adopting field-emission scanning electron microscope (FESEM), atomic force microscopy (AFM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) analysis. The FESEM characterization revealed no impact of the wastes on either fiber diameter or the branching scheme, whereas the AFM depicted a BNC film with minimal roughness was generated using date wastes. Furthermore, a high crystallinity index was estimated by XRD up to 94% for the date wastes-derived BNC, while the FTIR analyses exhibited very similar profiles for all BNC films. Additionally, mechanical characteristics and water holding capacity of the produced Bncs were studied. Our findings substantiated that expensive substrates could be exchanged by agro-industrial wastes for Bnc production conserving its remarkable physical and microstructural properties. In the last decades, bacterial nanocellulose (BNC) has earned increasing global interest because of its remarkable physical and chemical properties, including green processing, low production costs, elevated mechanical properties, hydrophilicity, excellent biocompatibility, and biodegradability 1,2. Certain gram-negative non-pathogenic bacterial genera like Rhizobium, Xanthococcus, Pseudomonas, Azotobacter, Aerobacter, and Alcaligenes were reported to produce nanocellulose extracellularly, but the most common BNC-producing strains belong to the genus Komagataeibacter (formerly Acetobacter or commonly acetic acid bacteria) 1. Bacteria produce the BNC through a process of dual coupled steps: polymerization and crystallization. In the bacterial cytoplasm, glucose residues polymerize to β-1,4 glucan linear chains where they are extracellularly secreted. The developed chains are crystallized to microfibrils, then certain numbers of microfibrils consolidate to materialize highly pure 3D porous network of entangled nanoribbons of 20-60 nm in width 3 .

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“…strains have to be well elucidated yet, although certain studies have been focussed on them (Augimeri and Strap, 2015; Wang et al, 2018). In order to optimize a BC large-scale production Gullo et al (2019) recently proposed a strategy that integrate information deriving from technological and genomic data. As reviewed by Hussain et al (2019), the use of low-cost agro and food industrial wastes as raw materials for this purpose would make sense and help to develop a new market in a circular economy perspective.…”

Section: Discussionmentioning

confidence: 99%

Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

Vigentini

Fabrizio²,

Dellacà

et al. 2019

Front. Microbiol.

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The use of bacterial cellulose (BC) in food systems is still limited due to production costs. Nine clones belonging to Komagataeibacter hansenii, Komagataeibacter nataicola, Komagataeibacter rhaeticus, Komagataeibacter swingsii, and Komagataeibacter xylinus species were screened for cellulose productivity in growth tests with five different carbon sources and three nitrogen sources. The water-holding and rehydration capacities of the purified cellulose were determined. The structure of the polymer was investigated through nuclear magnetic resonance (NMR) spectroscopy, attenuated total reflection Fourier transform infrared (ATR-FT-IR) spectroscopy and X-ray diffraction (XRD) analysis, and observed by scanning electron microscope (SEM). Natural mutants of K. rhaeticus LMG 22126T and K. swingsii LMG 22125T showed different productivity. The factors “bacterial isolate” and “nitrogen source” significantly affected the production of cellulose (p < 0.01) rather than the factor “carbon source” (p = 0.15). However, on average, the best conditions for increasing yield were found in medium containing glucose and peptone. Water-holding capacity (WHC) values ranged from 10.7 to 42.3 (gwater/gcellulose) with significant differences among strains (p < 0.01), while the rehydration capacity varied from 4.2 to 9.3 (gwater/gcellulose). A high crystallinity (64–80%) was detected in all samples with Iα fractions corresponding to 67–93%. The ATR-FT-IR spectra and the XRD patterns confirmed the expected structure. BC made by GVP isolate of K. rhaeticus LMG 22126T, which was the strain with the highest yield, was added to a gluten-free bread formulation. Results obtained from measurements of technological parameters in dough leavening and baking trials were promising for implementation in potential novel foods.

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Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media

Cited by 54 publications

References 70 publications

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity Among Komagataeibacter Isolates

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity Among Komagataeibacter Isolates

Bacterial nanocellulose from agro-industrial wastes: low-cost and enhanced production by Komagataeibacter saccharivorans MD1

Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

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