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Synthesis of Bacterial Cellulose from Various Fruit Juices with Acetate Buffer
Bacterial Cellulose (BC) produced from Acetobacter sp. is used in a wide variety of applications including paper, textile, food, cosmetic, and medicine due to its high mechanical strength, purity, and water holding capacity. In Southeast Asia, coconut water is commonly used as a carbon source for producing BC called “nata de coco”. However, there have been very few attempts to produce BC from juices of other fruit sources, such as pear, apple, and grape, which are major fruits produced in East Asia including South Korea. Since those fruits have relatively low pH because of a large quantity of organic acids, the control of pH is necessary to achieve the maximum BC production yield. The objective of this study was to investigate the BC fermentation characteristics of various fruit juices as media and to determine optimum conditions for the BC production. Sodium acetate was added to each fruit juice medium and the pH was adjusted to pH 5 with acetic acid. Acetobacter xylinus KCCM 41431 was inoculated and BC fermentation was performed for 10 days. The total sugar levels of pear, apple, and grape were 102.31, 155.10, 131.70 g/l and the pHs were 4.72, 4.04, and 3.08, respectively. In buffered fruit juice media, BC production yields were 1.98, 1.44 and 2.55 fold higher than those of pure fruit juice, probably due to the reduction of acid stress. However, the BC production was inhibited at high sodium acetate concentration (>150mM).
