在乳清中与乳酸细菌共同培养中通过Komagataeibacter xylinus获得细菌纤维素的研究
Justyna Płoska1, Monika Garbowska2, Iwona Ścibisz2
1Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska Street 166, 02-787, Warsaw, Poland. justyna_ploska@sggw.edu.pl.
Applied microbiology and biotechnology
|August 21, 2025
概括
使用酸乳糖与酸和乳酸细菌共同培养可显著增加125%的细菌纤维素 (BC) 生产. 这种创新方法也增强了BC
科学领域:
- 生物技术和生物工程
- 材料科学
- 微生物学
背景情况:
- 细菌纤维素 (BC) 生物合成通常使用酸细菌单种植.
- 作为乳制品行业的一种副产品,酸乳酪是一种潜在的低成本生物聚合物生产媒介.
- 通过共同培养和替代媒介优化BC产量和特性具有重要意义.
研究的目的:
- 评估使用酸乳清作为细菌纤维素 (BC) 生合成媒介的可行性.
- 在与乳酸细菌菌株共同培养时评估BC产量和特性.
- 将得到的BC与K. xylinus在单种植中产生的BC进行比较.
主要方法:
- 与精选的乳酸细菌共同培养K. xylinus (例如Lb. 酸性,一个磅. 德尔布鲁科伊,Lb. 在酸性乳清介质中.
- 在单一培养中培养K. xylinus,使用酸乳清作为对照剂.
- 量化BC产量并描述其热和机械性能 (Young的模量,断裂时的应力,降解温度).
主要成果:
- 在K. xylinus + Lb. 与单一培养相比,同种酸性菌种的产量为2.19g·L-1的BC,增加了125%.
- 在共同培养中产生的BC具有增强的热稳定性,降解温度高达361°C (与单一培养中的303°C相比).
- 共同培养的BC显示出优异的机械性能,包括显著更高的Young模量和断裂值的应力/张力.
结论:
- 酸乳糖是通过酸乳酸共同培养有效的BC生物合成的合适和完整基质.
- 与乳酸细菌共同培养K. xylinus可显著提高BC产量,并改善其热和机械性能.
- 这种方法提供了一种可持续的方法来管理乳制品行业的副产品,同时生产高价值的细菌纤维素.
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