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由从不同中分离出来的细菌产生的纤维素的表征

¹Department of Hotel, Restaurant and Catering Services, Gümüşhane University, Gümüşhane, 29100, Turkey.

International journal of biological macromolecules

|August 4, 2024

概括

来自水果的含有各种生产细菌纤维素 (BC) 的细菌. 梨产生了最多的BC,野生梨衍生的BC显示出优越的热稳定性和结晶性.

科学领域:

微生物学微生物学
生物技术是生物技术.
食品科学食品科学食品科学

背景情况:

传统的是通过酒精和酸性发酵生产的.
发酵涉及复杂的微生物相互作用.
基于水果的是新型微生物的潜在来源.

研究的目的:

从传统的水果中分离和识别产生细菌纤维素 (BC) 的细菌.
为了研究这些分离物产生的BC的特性.
探索水果作为BC生产来源的潜力.

主要方法:

传统的制来自六种水果:,梨,无花果,野梨,果和梅.
使用标准微生物技术分离和识别产生BC的细菌.
描述BC特性,包括产量,热稳定性和结晶性.

主要成果:

鉴定了六种细菌菌株:Gluconobacter oxydans MG2022,Acetobacter tropicalis MG2022,Acetobacter fabarum MG2022,Komagataeibacter saccharivorans MG2022,K. saccharivorans EG2022,以及Acetobacter lovaniensis OD2022. 这两种细菌菌株都被发现了.
BC产量在0.83-2.04g/L之间,梨产量最高.
来自野梨的BC显示出最高的热稳定性和结晶性 (87.44%).

结论:

水果含有不同的BC产生细菌群体.
作为一种可行的来源,可以隔离产生BC的细菌.
乙基的特性可以根据细菌来源和水果来源而有所不同.

关键词:

细菌纤维素的细菌纤维素.美国的FTIR是FTIR.这就是SEM SEM.在TGA上,TGA就是TGA.是一种.XRD XRD 在线观看

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