Isolation and identification of a bacterial cellulose synthesizing strain from kombucha in different conditions: Gluconacetobacter xylinus ZHCJ618

Abstract

A bacterial cellulose (BC) synthesizing strain ( ZHCJ618) was isolated from kombucha and selected as the species for commercial applications owing to its high phenotypic stability and sustainable production capacity of 7.56 ± 0.57 g/L under static culturing conditions and 8.31 ± 0.79 g/L under shaking conditions. The morphological, physiological and biochemical characteristics of the strain were similar to those of genus. The 16S rDNA sequence homologies with NCIB 11664 reached 99%, showing that the isolated strain can be identified as . The material properties of BC were studied by fourier transform infrared spectroscopy, scanning electronic microscopy, X-ray diffraction, thermogravimetric analysis, and tensile test. The results showed that BC synthesized under static conditions exhibited stronger tear strength, higher crystallinity, superior waterhold and rehydration rate than BC synthesized under shaking conditions.

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

“…Great water-absorbing and -holding aptitudes are desirable properties of BC for its potential uses in food applications (Ullah et al, 2016; Gomes et al, 2018). On average, WHC values of cellulose samples formed by the strains investigated in this work were higher than those reported in other papers (Chau et al, 2008; Chen et al, 2018), though data relating to the WHC of Komagataeibacter genus are not numerous and those relating to the rehydration capacity are even more scarce (Zhang et al, 2018). We examined BC samples for these characteristics by considering them valuable for a technological addition to foods that require moisture retention and thickening properties.…”

Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery

“…The smell of kombucha, comes from both the main substrate (tea) and also the volatile metabolites (2-phenyl ethanol, linalool, 3-hexenol, geraniol and acetic acid) produced by microorganisms (Rosend et al, 2019). Turbidity, is due to the colloidal state which is the results of presence of microorganisms and the accumulation of polyphenols, proteins, and fibers produced by acetic acid bacteria (Zhang et al, 2018;Jayabalan et al, 2007).…”

Genetic modification for enhancing bacterial cellulose production and its applications

“…There are many reports where static and agitated conditions have been analyzed for cellulose production by Komagataeibacter as well as other bacteria such as Rhodococcus sp. where static culture invariably gave higher yield as compared to agitated cultures [ 53 , 54 ]; however, few reports of higher BC yield with agitated culture have been reported as compared to static culture [ 55 ]. It is possible for Cel-mutants to regain their cellulose-producing ability without shaking under optimal conditions due to reversible phenotypic switch [ 56 ].…”