Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 67 - 73

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032870

Effects of fed batch fermentation on yield, structure, and rheological properties of bacterial cellulose

  • MA Haobo ,
  • YOU Zerui ,
  • LIAO Xiaohui ,
  • HOU Shiwen ,
  • CHEN Xiaolu ,
  • LI Siman ,
  • LIAO Qiudong ,
  • LI Lin ,
  • CHEN Siqian
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  • 1(School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China)
    2(Institute of Science and Technology Innovation, Dongguan University of Technology, Dongguan 523808, China)
    3(Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, Dongguan University of Technology, Dongguan 523808, China)

Received date: 2022-07-04

  Revised date: 2022-08-10

  Online published: 2023-04-06

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Abstract

Fed batch is a common continuous fermentation production method in industry. The process of adding new batch of liquid medium may affect the yield and quality of bacterial cellulose (BC) gels. In this study, two strains belonged to Komagataeibacter genus, ATCC 53582 and ATCC 700178 were compared in the process of fed batch fermentation in terms of the changes in the optical density of cells, as well as the concentration of carbon and nitrogen sources in the medium. Also, the effect of fed batch fermentation on the yield, microstructure and rheological properties of BC was studied. The result showed that the BC yield of strain ATCC 53582 was about 12 times as high as the yield of ATCC 700178 at the 7th day of fermentation. By supplementing of carbon source, nitrogen source and seeds in three batches, the yield of BC produced by strain ATCC 700178 increased by a maximum of 5.9 times, but there was about 8-9 g/L of residual carbon after the three batches. BC gels showed strong elastic properties and nano-scale fibril network structure. The gel strength of BC produced by strain ATCC 700178 was enhanced with the increased number of batches. This study provides theoretical support for the continuous production of bacterial cellulose gel with stable quality.

Key words： fed batch fermentation method; bacterial cellulose; Komagataeibacter; rheology; carbon source

Cite this article

MA Haobo , YOU Zerui , LIAO Xiaohui , HOU Shiwen , CHEN Xiaolu , LI Siman , LIAO Qiudong , LI Lin , CHEN Siqian . Effects of fed batch fermentation on yield, structure, and rheological properties of bacterial cellulose[J]. Food and Fermentation Industries, 2023 , 49(5) : 67 -73 . DOI: 10.13995/j.cnki.11-1802/ts.032870

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