Food and Fermentation Industries >

2021 , Vol. 47 >Issue 6: 92 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025434

Screening, identification of bacterial cellulose producing bacteria and establishment of fermentation kinetics

  • YU Zhan ,
  • ZHAO Fuquan ,
  • XU Chenglong ,
  • WANG Zhenzhen ,
  • ZHANG Zexin ,
  • SHA Ruyi ,
  • MAO Jianwei
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  • 1(Zhejiang University of Science & Technology,Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,School of Biological and Chemical Engineering, Hangzhou 310023,China)
    2(Zhejiang Industry Polytechnic College, Shaoxing 312000, China)

Received date: 2020-08-21

  Revised date: 2020-09-17

  Online published: 2021-04-15

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Abstract

A bacterial cellulose(BC) producing strain C1 was screened from Kombucha and identified as Komagataeibacter xylinus, based on morphological characteristics and molecular biology. Then, the obtained strain C1 was used as the test bacterium to ferment BC, using glucose as carbon source. Kinetic models of bacterial growth, BC production, and substrate consumption were constructed, respectively, and the kinetic parameters of the model were determined. The results showed that the synthesis of BC belonged to the type of partial growth coupling, and the correlation coefficients R2 of the three models were 0.998, 0.958 9, and 0.962 3, respectively, indicating that the experimental values fit well with the model, and the established kinetic model can better predict the parameters in the fermentation process of Komagataeibacter xylinus. This study provides technical support for the precise fermentation of BC.

Key words： kombucha; screening; ferment; bacterial cellulose; kinetics

Cite this article

YU Zhan , ZHAO Fuquan , XU Chenglong , WANG Zhenzhen , ZHANG Zexin , SHA Ruyi , MAO Jianwei . Screening, identification of bacterial cellulose producing bacteria and establishment of fermentation kinetics[J]. Food and Fermentation Industries, 2021 , 47(6) : 92 -98 . DOI: 10.13995/j.cnki.11-1802/ts.025434

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