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评估水解奶酪乳清介质,以增强由Komagataeibacter rhaeticusMSCL 1463增加细菌纤维素的产生

Sergejs Kolesovs¹, Kristaps Neiberts¹, Pavels Semjonovs¹

¹Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Riga, Latvia.

Biotechnology journal

|June 19, 2024

概括

优化奶酪乳清 (CW) 介质可以增强细菌纤维素 (BC) 产量. 用玉米液 (CSL) 补充酶化化CW显著提高了BC产量,提供了一个具有成本效益的工业解决方案.

科学领域:

生物技术是生物技术.
材料科学材料科学材料科学
工业微生物学工业微生物学

背景情况:

工业细菌纤维素 (BC) 生产面临的挑战是由于高成本,特别是介质配方.
奶酪乳糖 (CW) 是一种乳制品副产品,为微生物发酵提供潜在的低成本碳来源.
优化基于CW的媒体对于提高BC产量和经济可行性至关重要.

研究的目的:

为了优化奶酪乳糖 (CW) 基媒体,以提高细菌纤维素 (BC) 的生产,使用Komagataeibacter rhaeticus MSCL 1463.
评估CW的酶和酸水解对BC产量的影响.
调查农业副产品对BC生产和属性的协同效应.

主要方法:

奶酪乳清 (CW) 的酶和酸化产生不同的介质配方.
在修改的CW介质和标准的赫斯特林-施拉姆 (HS) 介质中培育Komagataeibacter rhaeticus MSCL 1463的培养.
用农业副产品补充CW介质:玉米酒 (CSL),果汁和甜菜糖蜜.
细菌纤维素 (BC) 的物理和机械特性,包括纤维直径,结晶度,特异强度和密度.

主要成果:

酵素化CW介质的BC产量为4.95g L-1,明显高于酸化CW (1.01g L-1) 和标准HS介质 (3.29g L-1).
将15%的玉米液 (CSL) 补充到酶化CW介质中,进一步提高了BC生产力,达到6.97g L-1.1.
生产的BC表现出改变的物理和机械性能,纤维直径在62-167nm之间,结晶度指数为71.1-85.9%,特异强度为35-82 MPa × cm3 g-1,密度为1.1-1.4 g cm-3.

结论:

补充玉米液 (CSL) 的酶化水解奶酪乳清 (CW) 是高产细菌纤维素 (BC) 生产的有效和经济高效介质.
与传统方法相比,优化的介质显著提高了BC生产力.
该研究表明,利用乳制品和农业副产品来实现可持续的BC制造的潜力.

关键词:

乙酸细菌是一种细菌.玉米的酒精的酒精纤维结构结构的结构.水解乳清介质的乳清介质.乳糖乳糖是什么意思乳糖是什么意思这是一种β-galactosidase.

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