振荡发酵生产球形细菌纤维素

Production of Spherical Bacterial Cellulose by Shaking Fermentation

采用振荡发酵生产球粒形细菌纤维素,以提供外观和口感新颖独特的纤维素产品。结果表明:培养基的碳源浓度、椰子水添加量、装瓶量、振荡速度等对纤维素颗粒的形状、产量影响较大。最佳发酵工艺为:15g/L蔗糖,(NH4)2SO43g/L,KH2PO43g/L,MgSO4·7H2O0.2g/L,酵母粉0.5g/L,20%(v/v)椰子水,20%(v/v)菠萝汁,500mL三角瓶装200mL发酵液(液高3.4cm),初始pH4.5,150r/min,30℃振荡培养10d。在此条件下,可得到粒形均匀(Φ0.8～1.0cm)、产量较高(3.15g/L)的球形细菌纤维素。这种新型纤维素球粒能满足食品工业和消费者多元化的需求。

Bacterial cellulose has multiple uses, and it is usually used as cubes of various sizes （i.e. nata de coco） not as spherical granules in food industry. New-type spherical granules of bacterial cellulose were prepared by using shaking fermentation. The results showed that the shaking fermentation conditions such as carbon source concentration in cultural medium, additional volume of coconut water, bottle volume, shaking velocity, etc gave considerable effect on the shape and yield of cellulose granules. The optimum fermentation broth was as follows： sucrose 15 g/L, （NH4）2SO4 3 g/L, KH2PO4 3 g/L, MgSO4·7H2O 0.2 g/L, yeast extract powder 0.5 g/L, coconut water 20%（v/v） and pineapple juice 20%（v/v） , and 200 mL broth with initial pH4.5 was added to a 500 mL flask（broth 3.4 cm deep） and fermented at 150 r/min, 30 ℃ for 10 d. Under this condition uniform spherical granules （size： 0.8-1.0 cm in diameter） of bacterial cellulose were prepared with a high yield of 3.15 g/L. This new spherical bacterial cellulose can satisfy different demands from food industry and consumers.