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Production of high crystallinity type‐I cellulose from Komagataeibacter hansenii JR‐02 isolated from Kombucha tea
Author(s) -
Li Jue,
Chen Guiguang,
Zhang Ren,
Wu Hao,
Zeng Wei,
Liang Zhiqun
Publication year - 2018
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1703
Subject(s) - crystallinity , bacterial cellulose , cellulose , xylose , chemistry , food science , thermal stability , polysaccharide , fermentation , biochemistry , organic chemistry , crystallography
In this study, a bacterial cellulose (BC) producing strain was isolated from Kombucha tea and identified as Komagataeibacter hansenii JR‐02 by morphological, physiological, and biochemical characterization and 16S rRNA sequence. Then, the media components and culture conditions for BC production were optimized. Result showed that the highest BC yield was 3.14 ± 0.22 and 8.36 ± 0.19 g/L after fermentation for 7 days under shaking and static cultivation, respectively. Moreover, it was interesting that JR‐02 could produce BC in nitrogen‐free medium with the highest yield of 0.76 ± 0.06 g/L/7days, and the possible nitrogen fixation gene nifH was cloned from its genomic DNA. The BC produced by JR‐02 was type‐I cellulose with high crystallinity and thermodynamic stability, which was revealed from Fourier transform infrared spectroscopy, X‐ray diffraction, and thermogravimetric analysis methods. The crystallinity of static and shaking cultured BC were 91.76% and 90.69%, respectively. The maximum rate of weight loss of static and shaking BC occurred at temperature of approximately 373.1 °C and 369.1 °C, respectively. Overall, these results indicated that K. hansenii JR‐02 had great potential to produce high crystallinity type‐I BC in manufacture.