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Impact of fermentation conditions and purification strategy on bacterial cellulose properties

Yu, H., Bruzda, K., Charalampopoulos, D. ORCID: and Chatzifragkou, A. ORCID: (2023) Impact of fermentation conditions and purification strategy on bacterial cellulose properties. Johnson Matthey Technology Review. ISSN 2056-5135 (In Press)

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To link to this item DOI: 10.1595/205651323X16794186402492


Bacterial cellulose (BC) has attracted much research interest, delivering a combination of exclusive properties, such as flexibility, hydrophilicity, crystallinity, and a three-dimensional network. In this study, the effects of carbon source and cultivation conditions on BC production by the bacterium Komagataeibacter xylinus subsp. sucrofermentans DSM 15973 were assessed. Fructose was the most suitable carbon source and high BC concentrations up to 31 g/L were achieved in substrates with 60 g/L fructose, under static culture conditions. Notably, BC production was equally high under the same fermentation conditions in agitated cultures (~30 g/L). Moreover, the effectiveness of NaOH and NaOCl solutions in BC purification, and their potential impact on BC structure and properties were explored. The combination of weak NaOH and sodium hypochlorite (NaOCl) was proved an effective purification method, preserving the fibre structure and crystallinity of BC.

Item Type:Article
Divisions:Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Spectrometry (CAF)
Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Xray (CAF)
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:111385
Publisher:Johnson Matthey

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