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Morphology and structure characterization of bacterial celluloses produced by different strains in agitated culture
Author(s) -
Bi J.C.,
Liu S.X.,
Li C.F.,
Li J.,
Liu L.X.,
Deng J.,
Yang Y.C.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12619
Subject(s) - crystallinity , bacterial cellulose , morphology (biology) , cellulose , polysaccharide , crystallite , chemistry , food science , microbiology and biotechnology , biology , crystallography , biochemistry , genetics
Aims The influence of bacterial species/strains in agitated culture was investigated on the morphology and structure characteristics of bacterial cellulose. Methods and Results K omagataeibacter nataicola Y19 and G luconacetobacter entanii ACCC 10215 were inoculated in Hestrin–Schramm ( HS ) medium and subjected to agitated cultivation. Different kinds of BC s were obtained including flocky asterisk‐like BC by G . entanii ACCC 10215 and solid sphere‐like BC by K . nataicola Y19. The SEM results showed that the asterisk‐like BC had larger pores than the solid sphere‐like BC . The FT ‐ IR and X‐ray diffraction results showed the asterisk‐like BC had lower crystallinity (81·43%), higher cellulose I α mass fraction (79·74%) and smaller crystallite size. Conclusions The different species/strains can influence the morphology and structure characteristics of BC in agitated culture. Significance and Impact of the Study We examined the influence of different species/strains on the morphology, macro‐ and microstructure of BC s produced in agitated culture for the first time, which suggest that different BCs with potential applications could be obtained by choosing different species or strains and fermentation method.