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从大米中生产高产量的细菌纤维素,使用具有遗传特征的Komagataeibacter europaeus菌株

Yuelong Xu¹, Kai Wei¹, Luyao Bian¹

¹College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

International journal of biological macromolecules

|April 19, 2025

概括

米有效地产生细菌纤维素 (BC),使用KFET1.1.的Komagataeibacter europaeus 这种可持续的方法显著提高了BC产量,并为生物材料生产提供了具有成本效益的替代方案.

科学领域:

生物材料工程生物材料工程
微生物生物技术微生物生物技术
农业副产品价值化农业副产品价值化

背景情况:

细菌纤维素 (BC) 生产通常依赖于昂贵的基质,如赫斯特林-施拉姆介质.
农业副产品为BC生物合成提供了一个可持续和经济的替代品.
优化基质利用是提高BC产量和生产效率的关键.

研究的目的:

评估米作为一种具有成本效益的基质,用于生产细菌纤维素 (BC) 的潜力,使用KFET1.1.的Komagataeibacter europaeus.
为了优化大米的酶性水解,以提高营养释放和BC产量.
描述米衍生BC (RB-BC) 的特性,并评估该过程的经济可行性.

主要方法:

米的酶性水解,然后用KFET1.1. europaeus Komagataeibacter进行发酵.
使用富里埃变换红外光谱 (FTIR),扫描电子显微镜 (SEM),微分扫描热量计 (DSC),X射线衍射和固态核磁共振 (NMR) 进行RB-BC的表征.
在15L生物反应器中进行大规模发酵和经济分析,将米介质与传统介质进行比较.

主要成果:

优化的酶解水解实现了15.67g/L的RB-BC产量,与Hestrin-Schramm (HS-BC) 相比增加了389.06%.
RB-BC表现出优越的纳米纤维统一性,补水能力和热稳定性.
扩大规模的发酵产生了20.69 g/L BC,糖转化率为87.85%,由KFET1的增强代谢和营养释放推动.
经济分析显示,米中等产品的利为1166.42美元/,明显超过HS-BC和子水.

结论:

米是一种高效和经济的基质,用于使用KFET1.1.使用Komagataeibacter europaeus生产细菌纤维素.
优化的酶解水解和发酵过程显著提高了BC产量和质量.
这种方法提供了一种可持续的战略,用于将农业废物转化为高价值生物材料,支持工业规模的BC制造.

关键词:

农业副产品农业副产品细菌纤维素的细菌纤维素.科玛格塔艾巴克特欧洲菌-FET1

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