Occurrence of Cellulose-Producing XXXX spp. in Fruit Samples and Kombucha Tea, and Production of the Biopolymer.

@entity20196 @entity4336 @entity7352 @entity15549 @entity12239 @entity375
UNASSIGNED: Cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using @entity12239 solution in modified Watanabe and Yamanaka medium to inhibit @entity375 and molds. Six bacterial strains showing cellulose production were isolated and identified by 16S rRNA gene sequencing as @entity20196 DFBT, Ga. xylinus strain dfr-1, @entity15549 dfr-2, @entity15549 dfr-3, Acetobacter orientalis strain dfr-4, and @entity20196 intermedius strain dfr-5. All the cellulose-producing bacteria were checked for the cellulose yield. A potent cellulose-producing bacterium, i.e., Ga. xylinus strain DFBT based on yield (cellulose yield 5.6  g/L) was selected for further studies. Cellulose was also produced in non- conventional media such as pineapple juice medium and hydrolysed @entity4336 starch medium. A very high yield of 9.1  g/L cellulose was obtained in pineapple juice medium. Fourier transform infrared spectrometer (FT-IR) analysis of the bacterial cellulose showed the characteristic peaks. Soft cellulose with a very high water holding capacity was produced using limited aeration. Scanning electron microscopy (SEM) was used to analyze the surface characteristics of normal bacterial cellulose and soft cellulose. The structural analysis of the polymer was performed using @entity7352 solid-state nuclear magnetic resonance (NMR). More interfibrillar space was observed in the case of soft cellulose as compared to normal cellulose. This soft cellulose can find potential applications in the food industry as it can be swallowed easily without chewing.
