Modulation of the Structures and Properties of Bacterial Cellulose Film by Fermentation Carbon Sources

2013 ◽  
Vol 647 ◽  
pp. 160-164
Author(s):  
Guang Yang ◽  
Jian Jian Xie

Bacterial cellulose (BC), a natural pure cellulose synthesized by some bacteria, shows great potentials for wound dressing applications. In order to obtain suitable properties, different fermentation carbon sources, i.e. glucose, maltose and sucrose were used to synthesize BC films by static culture. The crystallinity and pore analysis was performed by X-ray diffraction spectroscopy and nitrogen physisorption measurements, respectively. Some important properties of BC materials from different carbon sources were investigated, such as the mechanical strength, water holding capacity, water swelling ratio and water diffusion ability, which were key parameters for wound dressing applications. For comparison, the conventional cotton fiber was used as control. It was found that the carbon sources could change both the structures and properties of BC. The sucrose-derived BC exhibited lower crystallinity, but more suitable mechanical property, higher water holding capacity and water swelling ratio than other samples. All tested BC samples showed higher water holding capacity and water swelling ratio, but lower water diffusion property than the cotton fibers which were expected as good wound-healing biomedical materials.

2010 ◽  
Vol 152-153 ◽  
pp. 978-987 ◽  
Author(s):  
Hai Yue Zhang ◽  
Xiao Juan Yan ◽  
Yan Jiang ◽  
Juan Cong

Bacterial cellulose (BC) material was obtained through fermentation by Acetobacter xylinumis with superior functional properties. BC is an interesting material for using as a wound dressing since it provides moist environment to a wound and results in a better wound healing. With the aim of using BC as a wound dressing material, moisture content, swelling ratio, purity and antimicrobial activity were investigated. Fresh prepared BC membrane was smooth, colorless, jelly alike, and it showed translucence after NaOH treatment. The purity of the cellulosic pellicle reached 98.32%, and it had good water holding capacity (98.02%) and high swelling ratio (69.88%). Antimicrobial activity test showed that BC material had excellent sterilizing efficacy against Escherichia coli and Staphylococcus aureus. The surface of BC membranes was porous network structure observed by scanning electron microscopy (SEM). Infrared spectroscopy (IR) results showed that this membrane belong to bio-cellulose materials. BC displayed higher water content and water holding capacity, as well as higher purity and antimicrobial activity. It has an extensive usage in biomedicine areas.


2011 ◽  
Vol 685 ◽  
pp. 322-326 ◽  
Author(s):  
Jun Wei Yu ◽  
Xiao Li Liu ◽  
Chang Sheng Liu ◽  
Dong Ping Sun

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.


Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 267 ◽  
Author(s):  
Katharine Valéria Saraiva Hodel ◽  
Larissa Moraes dos Santos Fonseca ◽  
Isa Moreira da Silva Santos ◽  
Jamile Costa Cerqueira ◽  
Raimundo Evangelista dos Santos-Júnior ◽  
...  

Bacterial cellulose (BC) has received considerable attention due to its unique properties, including an ultrafine network structure with high purity, mechanical strength, inherent biodegradability, biocompatibility, high water-holding capacity and high crystallinity. These properties allow BC to be used in biomedical and industrial applications, such as medical product. This research investigated the production of BC by Gluconacetobacter hansenii ATCC 23769 using different carbon sources (glucose, mannitol, sucrose and xylose) at two different concentrations (25 and 50 g∙L−1). The BC produced was used to develop a biocomposite with montmorillonite (MMT), a clay mineral that possesses interesting characteristics for enhancing BC physical-chemical properties, at 0.5, 1, 2 and 3% concentrations. The resulting biocomposites were characterized in terms of their physical and barrier properties, morphologies, water-uptake capacities, and thermal stabilities. Our results show that bacteria presented higher BC yields in media with higher glucose concentrations (50 g∙L−1) after a 14-day incubation period. Additionally, the incorporation of MMT significantly improved the mechanical and thermal properties of the BC membranes. The degradation temperature of the composites was extended, and a decrease in the water holding capacity (WHC) and an improvement in the water release rate (WRR) were noted. Determining a cost-effective medium for the production of BC and the characterization of the produced composites are extremely important for the biomedical applications of BC, such as in wound dressing materials.


Author(s):  
Bagus Sediadi Bandol Utomo ◽  
Dina Fransiska ◽  
La Ode Sumarlin ◽  
Ihya Sulthonuddin

Eucheuma seaweed from tropical waters habitat mainly contains carrageenan, a type of hydrocolloid potential for hydrogel production. This study aims to determine the characteristics of hydrogel formulated from composite i- and k-carrageenan combined with polyvinyl alcohol (PVA) which, could be used further for wound dressing application. The concentrations of composite i/k-carrageenan used were 1.0%, 1.5%, 2.0%, 2.5% and 3.0% w/w, and the PVA concentration was 12.5% w/w. Composite i/k-carrageenan in a proportion of 6:4 by weight. The hydrogel was irradiated using 60Co g-rays with the irradiation dose of 25 and 2 kGy.h-1. The concentration of composite i- and k-carrageenan influenced the gel fraction, water holding capacity, tensile strength, elongation, and surface morphology of the hydrogel. The optimum formula of irradiated composite hydrogel was obtained from 3.0% w/w of composite i/k-carrageenan. The formula had a gel fraction of 61.67%, water holding capacity of  1067.12%, tensile strength of  32.37 x 10-3 MPa, and elongation of  251.67%. Interestingly, the product with the optimum formula had a porous surface morphology and transparency, which are applicable for wound dressing purposes.


2021 ◽  
Vol 948 (1) ◽  
pp. 012063
Author(s):  
N A Yanti ◽  
S W Ahmad ◽  
L O A N Ramadhan ◽  
T Walhidayah

Abstract Edible film is a thin layer made of edible material as a packaging for food products. In the edible film production, required additional material that serves as stabilizer and plasticizer. This research aimed to determine the mechanical properties of the edible film-based bacterial cellulose from sago liquid waste using some types of starch as a stabilizer. The starches used as stabilizers in making edible films were corn, cassava, and sago starch. Mechanical properties were measured include tensile strength, elongation at break, elasticity (Young’s modulus), and water holding capacity (WHC). The results showed that the thickness of corn, sago, and cassava starch was 0.08 mm, 0.09 mm, and 0.11 mm, respectively. The mechanical properties of the edible film with corn, sago, and cassava starch as stabilizers namely a tensile strength (MPa) were 10.90; 15.90 and 61.92 respectively, elongation at break (%) were 8, 20, and 87, young’s modulus (MPa) were 13.48, 7.84 and 6.98, respectively and water holding capacity (g/g) were 34.26; 18.18 and 16.40 respectively. Therefore, the utilization of starch as a stabilizer in edible film can improve its mechanical properties.


Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1088
Author(s):  
Linda Ogrizek ◽  
Janja Lamovšek ◽  
Franc Čuš ◽  
Mirjam Leskovšek ◽  
Marija Gorjanc

The purpose of the study is to investigate the possibility of using wine industry wastes, such as red and white grape bagasse, to produce bacterial cellulose (BC) instead of using a costly commercial medium. BC was produced using grape bagasse as a carbon source replacement and the sole nutrient in the medium. The BC films were evaluated for their productivity and water-holding capacity. The BC films were also investigated for their morphology using scanning electron microscopy (SEM), their viscoelastic properties using dynamic mechanical analysis (DMA), and their chemical composition using Fourier-transform infrared spectroscopy (FTIR). Although the use of grape bagasse as the sole nutrient was successful in the preparation of BC, the BC films had inferior viscoelastic properties to other produced BC films. White grape bagasse proved to be an excellent carbon substitute as the production of BC and its water-holding capacity were five times higher and the produced BC films were up to 72% more flexible than the bacterial cellulose produced using standard HS medium.


2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity


Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108472 ◽  
Author(s):  
Boruo Yang ◽  
Tao Chen ◽  
Huanjian Li ◽  
Yanqing Li ◽  
Runan Yang

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