The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No. 7431) and the use of coconut milk on the yield and quality of bacterial cellulose

Abstract

Summary This paper reports on the treatment of Acetobacter xylinum (CGMCC No. 7431) by ultraviolet (UV) to investigate the role of mutagenesis on the production of cellulose. When Acetobacter xylinum was treated at intervals of UV mutagenesis, the treatment times of 3 and 4 min formed more compact bacterial cellulose. The activation conditions, including the medium nutrients that affected the yield of bacterial cellulose, were investigated including the use of coconut milk. The optimal yield of bacterial cellulose was 43.91 ± 3.89 g L−1, which was 1.22 times higher than that obtained from the wild type without any treatment. The experimental results suggested that different UV factors could significantly affect the yield of bacterial cellulose. The resulting bacterial cellulose has a potential as a novel functional food material.

Monosaccharide removal and effects of Komagataeibacter xylinus fermentation on antioxidant capacity and flavor profile of Chinese wolfberry juice

“…The accumulation of gluconic acid reached maximum at 12 days (1,025.8 mg/100 ml) and slightly decreased to 969.53 mg/100 ml as the prolong of fermentation. It was reported the gluconic acid was produced by the oxidation of glucose (Liu, Yao, et al, 2019). The citric acid concentration increased 1.9-fold at the end of the fermentation.…”

“…xylinus) is a safe and nontoxic bacterium that can be used as a food starter such as haipao. Bacterial cellulose (BC) produced by K. xylinus is easy to separate and has been widely applied in food, pharmaceutical, and paper-manufacturing industries (Liu, Yao, et al, 2019;Wahid et al, 2016Wahid et al, , 2019. The research of food extract and juice as substrate for the BC production by K. xylinus was widely investigated (Zhang et al, 2018).…”

Conducting Polymer Based Ammonia and Hydrogen Sulfide Chemical Sensors and Their Suitability for Detecting Food Spoilage

“…The sensing speed, range, and LoD are promising for a food spoilage detection sensor, but the main concern is the BC network used to make the three‐dimensional porous network. Though acetobacter xylinum is not a pathogenic substance, [ 125 ] including it inside a food package could cause contamination unless it is fully deactivated after making the BC/PANI‐DBSA/PAMPS nanocomposite film. Table 1 summaries recent PANI based NH 3 sensors with their key performance parameters for comparison.…”