scholarly journals Green environment: Effects of acetate buffer on cellulose production by Acetobacter xylinum 0416 in fermented static cultivation

2022 ◽  
Vol 951 (1) ◽  
pp. 012025
Author(s):  
N Hishammuddin ◽  
K A Radzun ◽  
M H Syafiq ◽  
S A Rahman ◽  
S A Bahari ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Dry Weight ◽  
High Water ◽  
Acetobacter Xylinum ◽  
High Porosity ◽  
Cellulose Production ◽  
Environment Effects ◽  
Fermentation Method ◽  
Static Cultivation ◽  
Water Holding

Abstract Bacterial cellulose (BC) white leathery pellicle produced from fermentation process of Acetobacter xylinum has many advantages such as high-water holding capacity, high porosity and high purity compared to plant cellulose. However, one of the BC application problems in industry is its low bio-cellulose productivity. The significant decrease of BC production can be effected by the reduction of pH culture due to production of by-product, gluconic acid during the static fermentation process. Therefore, the production of BC pellicle would be improved efficiently by controlling the pH of BC static cultivation. Bio-cellulose dry weight was at the greatest in acetates of 5.66 g/L while the dry weight derived from BC is 2.72 and 2.56 g/L in Control and Hestrin and Schramm (HS). The acetate buffered medium can be completed in a static fermentation method which can improve BC film production effectively.

scholarly journals Recent Advances and Applications of Bacterial Cellulose in Biomedicine

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 412
Author(s):  
Sam Swingler ◽  
Abhishek Gupta ◽  
Hazel Gibson ◽  
Marek Kowalczuk ◽  
Wayne Heaselgrave ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Biomedical Applications ◽  
High Water ◽  
Next Generation ◽  
High Tensile Strength ◽  
Ideal Candidate ◽  
Chemical Purity ◽  
High Level ◽  
Water Holding ◽  
Extracellular Polymer

Bacterial cellulose (BC) is an extracellular polymer produced by Komagateibacter xylinus, which has been shown to possess a multitude of properties, which makes it innately useful as a next-generation biopolymer. The structure of BC is comprised of glucose monomer units polymerised by cellulose synthase in β-1-4 glucan chains which form uniaxially orientated BC fibril bundles which measure 3–8 nm in diameter. BC is chemically identical to vegetal cellulose. However, when BC is compared with other natural or synthetic analogues, it shows a much higher performance in biomedical applications, potable treatment, nano-filters and functional applications. The main reason for this superiority is due to the high level of chemical purity, nano-fibrillar matrix and crystallinity. Upon using BC as a carrier or scaffold with other materials, unique and novel characteristics can be observed, which are all relatable to the features of BC. These properties, which include high tensile strength, high water holding capabilities and microfibrillar matrices, coupled with the overall physicochemical assets of bacterial cellulose makes it an ideal candidate for further scientific research into biopolymer development. This review thoroughly explores several areas in which BC is being investigated, ranging from biomedical applications to electronic applications, with a focus on the use as a next-generation wound dressing. The purpose of this review is to consolidate and discuss the most recent advancements in the applications of bacterial cellulose, primarily in biomedicine, but also in biotechnology.

THE EFFECT OF BACTERIAL CELL LYSIS AND OF PLANT EXTRACTS ON CELLULOSE PRODUCTION BY ACETOBACTER XYLINUM

1963 ◽  
Vol 41 (1) ◽  
pp. 1691-1702 ◽  
Author(s):  
T. E. Webb ◽  
J. Ross Colvin
Keyword(s):  
Bacterial Cell ◽  
Cell Envelope ◽  
Acetobacter Xylinum ◽  
Cellulose Synthesis ◽  
Additive Effects ◽  
Cellulose Production ◽  
Whole Cells ◽  
Negative Results ◽  
Heat Stable ◽  
Plant Sources

The production of cellulose by lysozyme lysates of Acetobacter xylinum is similar to that of a suspension of whole cells, in contrast to the negative results obtained with previous "cell-free" preparations. The results of differential centrifugation of these lysates suggests that most of the enzymes required for cellulose synthesis from glucose normally are held by the cell envelope and are not located in the cytoplasm. However, a heat-stable cofactor(s) is present in the supernatant derived from the cell contents which may stimulate cellulose synthesis by the cell envelopes.The addition of extracts from a number of plant sources increased cellulose synthesis by whole cells of A. xylinum. In particular, the supernatant prepared by centrifugation of an homogenate of tomatoes increased bacterial cellulose production at pH 6 by a factor of 3. Both dialyzable and non-dialyzable substances in the extract are responsible. Fractionation of the non-dialyzable portion of the extract by column chromatography suggests that the overall increase is due to additive effects of several compounds. Here also the compounds appear to act upon the bacterial cell envelope.

Biosynthesis of Carboxymethylated Bacterial Cellulose Composite for Wound Dressing

2011 ◽  
Vol 685 ◽  
pp. 322-326 ◽  
Author(s):  
Jun Wei Yu ◽  
Xiao Li Liu ◽  
Chang Sheng Liu ◽  
Dong Ping Sun
Keyword(s):  
Bacterial Cellulose ◽  
Wound Dressing ◽  
Culture Medium ◽  
Acetobacter Xylinum ◽  
Water Holding Capacity ◽  
Water Soluble ◽  
Transmission Rates ◽  
Measurement Results ◽  
Water Holding ◽  
Cellulose Composite

A novel bacterial cellulose (BC) composite (carboxymethylated-bacterial cellulose, CM-BC) was synthesized by Acetobacter xylinum by adding water-soluble carboxymethylated cellulose (CMC) in the culture medium. FTIR results showed that CM-BC is obtained by the incorporation of CMC in the network of BC. Water-holding capacity and water vapor transmission rates (WVTR) of CM-BC and BC are determined. The WVTR of CM-BC is comparable to that of BC, but the water-holding capacity of CM-BC is improved compared with BC. Tensile strengths measurement results showed that the fracture stress of CM-BC is higher than that of BC, indicating that CM-BC have more potential wound dressing applications than BC.

Production of Bacterial Cellulose from Food Industrial Waste and its Application on Natural Rubber

2021 ◽  
Vol 877 ◽  
pp. 40-45
Author(s):  
Orawan Chunhachart ◽  
Rudeerat Suntako
Keyword(s):  
Natural Rubber ◽  
Bacterial Cellulose ◽  
Sweet Corn ◽  
Static Condition ◽  
Economic Benefits ◽  
Rubber Composites ◽  
Cellulose Production ◽  
Natural Rubber Composites ◽  
Water Holding ◽  
Current Potential

Bacterial cellulose (BC) is high purity and several current potential uses in industries. Liquid byproduct of sweet corn canning process (SC) contains fermentable sugars which could be utilized to get higher economic benefits. Therefore, this research aimed to produce BC from SC by Gluconacetobacter xylinus under static condition and use it to improve mechanical properties of natural rubber. The ratio of SC to coconut juice for cellulose production was studied. The result revealed that production yield, water holding capacity and tensile strength of BC produced from the medium containing coconut juice to SC at a ratio of 75:25 (w/w) supplemented with 1% acetic acid, 1% ammonium sulfate and 5% sucrose (w/w) was not significant different from BC obtained from a coconut juice medium. The FTIR spectra of BC showed the characteristics of cellulose. The morphology of BC exhibited high fibril network. BC is showed reinforcement in natural rubber composites due to enhance the stress value, whereas reduce the strain value.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals review artikel study

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Mixed Culture ◽  
Fermentation Process ◽  
Improve Quality ◽  
Drying Method ◽  
Cocoa Beans ◽  
Sun Drying ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. Thequality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needsoptimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation ofsun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity andfermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtainfrom the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture contentof pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisturecontent of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity andfermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatmenti.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoabeans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum atbegining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation andfermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 foraddition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle offermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoabeans that characterized by pH, acidity and fermentation indexs of cocoa beans.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

Produksi Xilitol Menggunakan Hidrolisat Tongkol Jagung (Zea mays) Oleh Meyerozyma caribbica InaCC Y67

2021 ◽  
Vol 23 (1) ◽  
pp. 71-77
Author(s):  
Near Putri Faradila Ayu ◽  
N Nurhayati ◽  
Ahmad Thontowi ◽  
Endang Kusdiyantini ◽  
Atit Kanti ◽  
...  
Keyword(s):  
Zea Mays ◽  
Fermentation Process ◽  
Dry Weight ◽  
Xylitol Production ◽  
Fermentation Kinetics ◽  
Corn Cobs ◽  
Production Value ◽  
The Right ◽  
Fermentation Media

Xylitol (C5H12O5) is a non-carcinogenic polyalcoholic sugar. Xylitol is beneficial for diabetics because it can be metabolized without insulin. Corn cobs contain 30% xylose which can be fermented into xylitol by microorganisms. Xylitol can be produced by fermentation of xylose and few microorganisms. Meyerozyma caribbica is a yeast that has been proven to produce xylitol and inhibitor’s resistant. The aim of this research is to test the xylitol productivity by Meyerozyma caribbica InaCC Y67 using corn cobs hydrolyzate and the effect of the volume of fermentation media on xylitol productivity by Meyerozyma caribbica InaCC Y67. The method was carried out by culturing Meyerozyma caribbica InaCC Y67 as a starter on YPD media.  Fermentation using 100 mL Erlenmeyer with the variation of fermentation volume is 10 ml and 75 ml, agitation 175 rpm and 30 oC. Parameters were measured based on the dry weight of cells, xylose and xylitol. Data were analyzed using fermentation kinetics. The results of analysis showed that the higher xylitol production was found in the fermentation volume 75 ml with an efficiency value of 7,171%. The highest xylitol production was at the 48th hour with production value of 2.050 g/L. Results from research shows that Meyerozyma caribbica InaCC Y67 can produce xylitol with corn cobs hydrolyzate. The right volume of fermentation in the fermentation process can also increase the productivity of xylitol.

scholarly journals Mineralogical, Textural and Physical Characterisation to Determine Deterioration Susceptibility of Irulegi Castle Lime Mortars (Navarre, Spain)

Materials ◽  
2019 ◽  
Vol 12 (4) ◽  
pp. 584 ◽  
Author(s):  
Graciela Ponce-Antón ◽  
Anna Arizzi ◽  
Maria Zuluaga ◽  
Giuseppe Cultrone ◽  
Luis Ortega ◽  
...  
Keyword(s):  
Size Range ◽  
Local Environment ◽  
High Water ◽  
Absorption Capacity ◽  
Annual Rainfall ◽  
High Porosity ◽  
Repair Mortar ◽  
Lime Mortars ◽  
Historical Heritage ◽  
High Degree

Archaeological lime mortars from the Tower Keep and West perimeter wall of Irulegi Castle (Navarre, Spain) were analysed to determine susceptibility to deterioration. Chemical, mineralogical, textural and physical characterisation was performed by different tests and multianalysis techniques in order to determine the intrinsic features of the original historical mortars at the castle. Samples from the Tower Keep are more prone to deteriorate compared with the West perimeter wall due to high water absorption capacity and high porosity. A high degree of pore interconnection, high desorption index and the presence of high pore volume in the 0.01 to 1 µm size range affect the mortar durability since pores retain water longer inside the mortar. Local environment conditions with persistent annual rainfall, high humidity and temperature variations contribute to the decay process of the original mortar. Characterisation of historical mortars not only allows better understanding of susceptibility to deterioration but also helps the design of compatible and durable repair mortar for future interventions on historical heritage. Compatibility of new materials with the historical mortar will be ensured by studying mortar characteristics and properties.

scholarly journals Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

Processes ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 36 ◽  
Author(s):  
Sanaz Khalighi ◽  
Ralf G. Berger ◽  
Franziska Ersoy
Keyword(s):  
Wheat Bran ◽  
High Water ◽  
Industrial Applications ◽  
Citrus Pectin ◽  
Food Markets ◽  
Pleurotus Pulmonarius ◽  
Gelatin Gels ◽  
Funalia Trogii ◽  
Kosher Food ◽  
Water Holding

The native extractable arabinoxylans (AX) from wheat bran were cross-linked by the commercial laccase C (LccC) and self-produced laccases from Funalia trogii (LccFtr) and Pleurotus pulmonarius (LccPpu) (0.04 U/µg FA, each). Dynamic oscillation measurements of the 6% AX gels demonstrated a storage modulus of 9.4 kPa for LccC, 9.8 kPa for LccFtr, and 10.0 kPa for LccPpu. A loss factor ≤ 0.6 was recorded in the range from 20 to 80 Hz for all three laccases, and remained constant for four weeks of storage, when LccFtr and LccPpu were used. Arabinoxylan gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance indicated a covalently cross-linked network. Neither the mediator compounds caffeic acid and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), nor citrus pectin, enhanced the elastic properties of the gels. Using laccases as an oxidant provided gels with a solid and stable texture, comparable in firmness to traditional gelatin gels. Thus, AX gels can be presented in the vegan, halal, and kosher food markets. They may also find use in pharmaceutical and other industrial applications.

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