Open AccessPRODUCTION AND CHARACTERIZATION OF BACTERIAL CELLULOSE FROM KOMAGATAEIBACTER XYLINUS ISOLATED FROM HOME-MADE TURKISH WINE VINEGAR
Author(s) -
Burak Top,
Erdal Uğuzdoğan,
Nazime Mercan Doğan,
Şevki Arslan,
Naime Nur Bozbeyoğlu,
Buket Kabalay
Publication year - 2021
Publication title -
cellulose chemistry and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.302
H-Index - 32
eISSN - 2457-9459
pISSN - 0576-9787
DOI - 10.35812/cellulosechemtechnol.2021.55.24
Subject(s) - chemistry , bacterial cellulose , food science , cellulose , antibacterial activity , wine , bacteria , biochemistry , biology , genetics
"In this research, bacterial cellulose (BC) was produced from Komagataeibacter xylinus S4 isolated from home-madewine vinegar (Denizli-Çal) and characterized through morphological and biochemical analyses. K. xylinus wasidentified by 16S rDNA sequence analysis. The wet (51.8-52.8 g) and dry (0.43-0.735 g) weights of the produced BCwere measured. The morphology of cellulose pellicles was examined by scanning electron microscopy (SEM) and adense nanofiber network was observed. TGA analysis showed that the weight loss in the dehydration step in the BCsamples occurred between 50 °C and 150 °C, while the decomposition step took place between 215 °C and 228 °C.Also, the cytotoxic effect, moisture content, water retention capacity and swelling behavior of BC were evaluated. Invitro assays demonstrated that BC had no significant cytotoxic effect. It was found that BC had antibacterial andantibiofilm potential (antibacterial effect>antibiofilm effect). All the results clearly showed that the produced BC canbe considered as a safe material for different purposes, such as wound dressings."