scholarly journals Factors Influence on the yield of Bacterial Cellulose of Kombucha (Khubdat Humza)

2014 ◽  
Vol 11 (3) ◽  
pp. 1420-1428 ◽  
Author(s):  
Baghdad Science Journal
Keyword(s):  
Bacterial Cellulose ◽  
Maximum Yield ◽  
Carbon Sources ◽  
Black Tea ◽  
Acetic Acid Bacteria ◽  
Gelling Agent ◽  
Highest Weight ◽  
Dispersing Agent ◽  
Higher Temperature ◽  
C 50

Kombucha(Khubdat Humza) is composed of yeast and acetic acid bacteria especially, Acetobacter xylinum which forms a cellulose pellicle on tea broth. Kombucha(Khubdat Humza) produces bacterial cellulose pellicles, with unique purity and fine structure. It can be used in many forms, such as an emulsifier, stabilizer, dispersing agent, thickener and gelling agent but these are generally subsidiary to its most important use of holding on to water. Recently, bacterial cellulose is used in many special applications such as a scaffold for tissue engineering of cartilages and blood vessels, also for artificial skin for temporary covering of wounds, as well as its used in the clothing industry. The yield of cellulose produced were investigated in this study, the tea broth was fermented naturally over a period of up to 20 days in the presence of different amounts of black tea and sucrose as nitrogen and carbon sources. 10g/L black tea produced highest weight of bacterial cellulose (55.46g/L) and 100g/L sucrose also exhibited high amount of pellicle (63.58g/L). Temperature was essential factor on growth, where the pellicle was formed at range (20°C - 50°C) and higher temperature over 50°C depressed the bacterial cellulose formation. The bacterial cellulose production increased with the increase of surface area and depth of the broth. Findings from this study suggest that the yield of cellulose depends on many factors that need to be optimized to achieve maximum yield.

Production of bacterial cellulose biopolymers in media containing rice and corn hydrolysate as carbon sources

2021 ◽  
Vol 29 (9_suppl) ◽  
pp. S1466-S1474
Author(s):  
Karina C de Souza ◽  
Gabriela R dos Santos ◽  
Felipe CS Trindade ◽  
Andréa Fernanda de S Costa ◽  
Yeda MB de Almeida ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Maximum Yield ◽  
Carbon Sources ◽  
Morphological Structure ◽  
Glucose Production ◽  
Infrared Spectrometry ◽  
Random Arrangement ◽  
Rice Medium ◽  
Uniform Manner ◽  
Corn Flakes

Bacterial cellulose (BC) is a promising option for ecologically viable processes. In this work, BC was produced using starch hydrolysate (rice and corn flakes) as carbon sources. The starch was hydrolyzed by fungus for glucose production. A maximum yield of 2.80 ± 0.43 g/L of BC was obtained with the hydrolyzed rice medium. Moreover, BC produced in the rice and corn media had crystallinity of around 50%. Fourier-transform infrared spectrometry confirmed the functional groups in BC as well as the absence of contaminants from production process. The thermogravimetric analysis revealed that the polymers formed with alternative media had greater thermal stability. Scanning electron microscopy revealed a morphological structure with the random arrangement of nanofibrils in a non-uniform manner distributed in the weave of both polymeric films. The biofilms produced in different media had similar properties to those of films obtained with a conventional medium, revealing that the polymeric characteristics are not modified.

scholarly journals Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Fitri Suciati ◽  
Nurliyani Nurliyani ◽  
Indratiningsih Indratiningsih
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Acetic Acid Bacteria ◽  
Solid Content ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Plate Count ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

scholarly journals Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 1 ◽  
Author(s):  
Francesca Gaggìa ◽  
Loredana Baffoni ◽  
Michele Galiano ◽  
Dennis Nielsen ◽  
Rasmus Jakobsen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Black Tea ◽  
Fibroblast Cell ◽  
Acetic Acid Bacteria ◽  
Bacterial Composition ◽  
Yeast Community ◽  
Fermented Beverage ◽  
Anti Oxidant ◽  
First Time ◽  
Fibroblast Cell Lines

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.

scholarly journals Influence of Drying Temperature on Tensile and Bursting Strength of Bacterial Cellulose Biofilm

2019 ◽  
Vol 25 (3) ◽  
pp. 316-321
Author(s):  
Florentina SEDERAVIČIŪTĖ ◽  
Jurgita DOMSKIENĖ ◽  
Ilze BALTINA
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Bacterial Cellulose ◽  
Strength Properties ◽  
Drying Temperature ◽  
Bursting Strength ◽  
Bacterial Fermentation ◽  
Deformation Properties ◽  
C 50 ◽  
Material Preparation

The article presents an experimental study of mechanical properties of cellulose biofilm produced by bacterial fermentation process. Naturally derived biomaterial has great current and potential applications therefore the conditions of material preparation as well as control and prediction of mechanical properties is still a relevant issue. Bacterial cellulose was obtained as a secondary product from Kombucha drink. Presented technique for material preparation and drying is particularly simple and easy to access. The influence of drying temperature (25 °C, 50 °C and 75 °C) on the sample size (thickness and planar dimensions) and mechanical properties (tensile and bursting strength) of cellulose biofilm has been evaluated. It was estimated that during drying biofilm specimens lost up to 92 % of weight and up to 87 % of thickness therefore planar specimen dimensions varied insignificantly. The study showed that the drying temperature is important for optimum strength properties of bacterial cellulose biofilm. The maximum tensile strength (27.91 MPa) was recorded for the samples dried at temperature of 25 °C, when the moisture from the biomaterial is removed gradually and good deformation properties are ensured (respectively tensile extension 18.8 %). Under higher drying temperature biomaterial shows lower values of tensile strength and higher values of bursting strength. The maximum bursting strength (57.2 MPa) was recorded for samples dried at 75 °C when punch displacement changes were insignificant for all tested samples (from 17.8 mm to 21.7 mm). DOI: http://dx.doi.org/10.5755/j01.ms.25.3.20764

Synthesis and Dispersion of Ni-Doped Cu2ZnSnS4

2020 ◽  
Vol 860 ◽  
pp. 42-50
Author(s):  
Camellia Panatarani ◽  
Hera Redianti ◽  
Ferry Faizal ◽  
Eka Cahya Prima ◽  
Brian Yuliarto ◽  
...  
Keyword(s):  
Thin Film ◽  
Phase Transformation ◽  
Zeta Potential ◽  
Elemental Analysis ◽  
High Energy ◽  
Future Application ◽  
Dispersing Agent ◽  
Higher Temperature ◽  
Average Size ◽  
Dispersing Agents

This paper reports the preliminary study on the synthesis of Ni doped CZTS (Cu2ZnSnS4:Ni) particle 5 at.% of Cu by solution method and dispersion of the obtained particles by beads mill method at various dispersing agents (SDS, CTAB, and Tween80). The phase transformation of the obtained particles was analyzed from the XRD spectra and XRF elemental analysis. The phase transformation and amount of Ni-doped to particles was predicted employing commercially available analytical software tool Match! Version 2.x. Moreover, the dispersion characteristics were investigated includes size, size distribution, and zeta potential of bare particles in comparison to various dispersing agents. This characteristic related to the future application of CZTS as an absorber in a thin-film based PV. The XRD analysis showed that the obtained particle contained crystal structure of copper sulfate pentahydrate (75.9 %), Ni(HN2S2)2 (12.5 %), and Cu2ZnSnS4 (11.6%). The XRF elemental analysis showed that amount of Ni-doped was 6.8 at.%; it was higher than the initial design amount of Ni doping. The dispersion of suspended particles was the majority (90%) with an average size of 3.06 µm and only 10 % with size 255 nm. Beads-milling of particles without dispersing agents did not disintegrate agglomerated particles. It is highlighted dispersion only using magnetic stirred with SDS dispersing agent provides the best suspension with a majority (60%) in 166 nm and only 30 % with average size 3.06 µm with relatively high zeta potential (-17 mV). It was concluded that the presence of a multi-phase crystal needs to be resolved either by proper calcination at a higher temperature than 400°C or further heating at a higher temperature during film preparation. High-energy centrifugation of zirconia beads mill caused desorption of adsorbed steric stabilization of dispersing agent under investigation. Further investigation on the coating process to facilitated laboratory fabrication of thin-film absorber with SDS as a dispersing agent is necessary to carry out concerning the properties of the thin-film.

Production of Bacterial Cellulose Using Different Carbon Sources by Two-Stage Cultivation Strategy

2011 ◽  
Vol 201-203 ◽  
pp. 722-725 ◽  
Author(s):  
Jun Hong Lin ◽  
Yi Jen Lin ◽  
Jui Chih Kuo ◽  
Ting Yu Chen ◽  
Wen Pei Sung
Keyword(s):  
Bacterial Cellulose ◽  
Reducing Sugars ◽  
Cell Concentration ◽  
Carbon Sources ◽  
Gluconacetobacter Xylinus ◽  
Glucose Medium ◽  
Two Stage ◽  
Second Stage ◽  
Cultivation Strategy ◽  
Cell Volumes

The production of bacterial cellulose (BC) from Gluconacetobacter xylinus could be improved by the two-stage cultivation strategy. The jar fermentor was applied at first stage to increase cell concentration. At the second stage, the bacteria statically grew within beaker. Three different fraction of cell volumes were cultured in modified YPD-glucose medium or YPD-molasses one. In the modified YPD-molasses medium, the BC yield were highest in this study when the consuming rate of reducing sugars (RS) was 0.181 g-dry BC L-1 d-1 and the BC production rate was 0.183 g-dry BC/g-RS, respectively. The modified YPD-glucose medium could get the maximum pellicle thickness of 5.56±0.64 mm and water content of 99.4%, respectively.

Assessment of Titanium Carbide Chlorination by Statistical Design

2016 ◽  
Vol 860 ◽  
pp. 111-114 ◽  
Author(s):  
Eltefat Ahmadi ◽  
E.M. Sereiratana ◽  
S.A. Rezan ◽  
F.Y. Yeoh ◽  
M.N. Ahmad Fauzi ◽  
...  
Keyword(s):  
Weight Loss ◽  
Experimental Design ◽  
Titanium Carbide ◽  
Process Parameters ◽  
Statistical Design ◽  
Molar Ratio ◽  
Soaking Time ◽  
Highest Weight ◽  
Higher Temperature ◽  
Experimental Values

In present study, the effects of the process parameters on chlorination of Titanium Carbide (TiC) was studied. Besides that, process parameters were investigated by using experimental design of experiment (DOE) and statistical analysis. The chlorination of the samples was carried out at temperatures between 400 to 500°C. Effects of three parameters, namely temperature, soaking time, and molar ratio of potassium permanganate (KMnO4) to hydrochloric acid (HCl) were investigated. The interaction, on the rate of chlorination of TiC were statistically evaluated by using DOE. The weight loss (wt. %) was the main response taken into account in this paper. The results of the experimental design indicated that the main significant factor for chlorination of TiC was higher temperature, soaking time and higher molar ratio of KMnO4 to HCl. DOE results have demonstrated that the highest extent of chlorination obtained at the highest weight loss (wt. %) was about 54.59 wt. % at 500°C with a soaking time of 180 minutes and KMnO4 to HCl molar ratio of 0.17 respectively. The amounted to a titanium extraction of about 96.39 %. On the other hand, the lowest wt. lost was 30.76 wt. % and this was obtained at 500°C for 120 minutes with KMnO4 to HCl molar ratio of 0.09 respectively. The results obtained from this work will be employed as a guide for the future studies on chlorination of nitrided/carburized Malaysian ilmenite or titanium oxycarbonitride. The final aim was to produce TiCl4 at low temperatures (≤500°C) using the latter samples. The experimental values are in good agreement with calculations from the statistical model.

scholarly journals Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans

2007 ◽  
Vol 57 (7) ◽  
pp. 1647-1652 ◽  
Author(s):  
Ilse Cleenwerck ◽  
Nicholas Camu ◽  
Katrien Engelbeen ◽  
Tom De Winter ◽  
Katrien Vandemeulebroecke ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Carbon Sources ◽  
16S Rrna Gene Sequencing ◽  
Acetic Acid Bacteria ◽  
Acetic Acid Bacterium ◽  
Rrna Gene ◽  
Cocoa Beans ◽  
Phenotypic Data ◽  
Type Strains ◽  
Ketogluconic Acid

Twenty-three acetic acid bacteria, isolated from traditional heap fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. The isolates were catalase-positive, oxidase-negative, Gram-negative rods. They oxidized ethanol to acetic acid and were unable to produce 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid from glucose; therefore, they were tentatively identified as Acetobacter species. 16S rRNA gene sequencing and phylogenetic analysis confirmed their position in the genus Acetobacter, with Acetobacter syzygii and Acetobacter lovaniensis as their closest phylogenetic neighbours. (GTG)5-PCR fingerprinting grouped the strains in a cluster that did not contain any type strains of members of the genus Acetobacter. DNA–DNA hybridization with the type strains of all recognized Acetobacter species revealed DNA–DNA relatedness values below the species level. The DNA G+C contents of three selected strains were 56.9–57.3 mol%. The novel strains had phenotypic characteristics that enabled them to be differentiated from phylogenetically related Acetobacter species, i.e. they were motile, did not produce 2-ketogluconic acid or 5-ketogluconic acid from glucose, were catalase-positive and oxidase-negative, grew on yeast extract with 30 % glucose, grew on glycerol (although weakly) but not on maltose or methanol as carbon sources, and did not grow with ammonium as sole nitrogen source and ethanol as carbon source. Based on the genotypic and phenotypic data, the isolates represent a novel species of the genus Acetobacter for which the name Acetobacter ghanensis sp. nov. is proposed. The type strain is R-29337T (=430AT=LMG 23848T=DSM 18895T).

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