• Title/Summary/Keyword: Gluconacetobacter sp.

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Characterization of Bacterial Cellulose Production by Gluconacetobacter sp. JH232. (Gluconacetobacter sp. JH232의 Bacterial Cellulose 생성 특성연구)

  • Ahn, Yeong-Hee;Park, Jai-Hyo;Go, Sang-Hee;Jun, Hong-Ki
    • Journal of Life Science
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    • v.17 no.11
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    • pp.1582-1586
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    • 2007
  • Previous study (J. of Chem. Technol. Biotechnol. 2004, 79, 79-84) showed that bacterial cellulose (BC) produced by a bacterial strain JH232 has potential as a source for environmentally friendly ion exchange membranes. In this study, strain JH232 was investigated for phylogenetic classified and characterized for BC production. Comparative analysis of 16S rRNA gene revealed that the strain belongs to the genus Gluconacetobacter. Maximum production of BC was observed when JH232 was cultured in CSL medium (pH 5.5) at $30^{\circ}C$ as determined by flask experiment. When batch and fed-batch cultures of JH232 were performed in the fermenter experiment to compare BC productivity of the strain, BC productivity of fed-batch culture was 1.56 times higher than that of batch culture.

Effect of Acetic Acid Concentration and Mixed Culture of Lactic Acid Bacteria on Producing Bacterial Cellulose Using Gluconacetobacter sp. gel_SEA623-2 (Gluconacetobacter sp. gel_SEA623-2를 이용한 Bacterial Cellulose 생산에 초산농도 및 유산균 혼합배양이 미치는 영향)

  • Kim, Kyung min;Kim, Jihyeon;Yang, Kyong Wol
    • Korean Journal of Microbiology
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    • v.50 no.3
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    • pp.227-232
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    • 2014
  • In this study, Gluconacetobacter sp. gel_SEA623-2 isolated from citrus that produces bacterial cellulose was used to examine the effect of initial concentration of acetic acid and mixed culture inoculated with Lactobacillus plantarum KCCM 80077 on productivity of bacterial cellulose. In mixed culture added with 0.5% acetic acid, the viable cell count increased from $2.4{\times}10^6CFU/ml$ to $1.1{\times}10^7CFU/ml$ after 14 days of culture, and total acidity was about 0.3% higher than single culture added with 0.5% acetic acid, which implies that additional lactic acid was produced by L. plantarum KCCM 80077. In single culture, although bacterial cellulose productivity was higher when the initial concentrations of acetic acid were 0.0% and 0.5%, than when it was 1.0%, there was no significant difference. However, in mixed culture, adding 0.5% acetic acid resulted in dry weight of $37.83{\pm}6.81g/L$ and thickness of $10.33{\pm}0.58mm$, showing a significant difference from that of single culture added with 1% acetic acid, $28.40{\pm}1.23g/L$ and $7.50{\pm}0.50mm$ (P<0.05).

Properties of Bacterial Cellulose Cultured in Different Carbon Sources (탄소원에 따른 Bacterial Cellulose 의 물성)

  • Park, Sang-Min;Yoon, Sang-Jun;Son, Hong-Joo;Lee, Chung-Yeol;Kim, Hong-Sung
    • Polymer(Korea)
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    • v.34 no.6
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    • pp.522-526
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    • 2010
  • Bacterial cellulose is produced by the bacterium Gluconacetobacter xylinus, which forms a nanofibrous pellicle in its culture medium. We studied properties of the bacterial cellulose such as crystallinity, viscosity, morphology, and mechanical properties according to the carbon source. Static cultures of Gluconacetobacter sp. V6 were performed in three kinds of media: standard Hestrin-Schramm medium, and modified medium with either glycerol or molasses as carbon sources. Cell growth and cellulose yield were increased in the glycerol and molasses media. The culture in the glycerol medium improved the physical properties of cellulose such as crystallinity, intrinsic viscosity, and breaking stress. However, the culture in the molasses medium decreased crystallinity, crystallite size, and intrinsic viscosity of cellulose. In summary, the cellulose yield was remarkably improved in the molasses medium, but with inferior structural properties.

Production of Bacterial Cellulose by Gluconacetobacter sp. RKY5 in a Rotary Biofilm Contactor

  • Kim, Yong-Jun;Wee, Young-Jung;Ryu, Hwa-Won
    • 한국생물공학회:학술대회논문집
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    • 2005.10a
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    • pp.348-352
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    • 2005
  • In this study, fermentation using a rotary biofilm contactor was conducted to improve bacterial cellulose production. We investigated the optimal fermentation conditions by using a newly isolated Gluconacetobacter sp. RKY5 in the rotary biofilm contactor. The optimal total area of discs was found to be 1,769 $cm^2$ at which bacterial cellulose and cell concentration was obtained to 5.52 g/L and 4.98 g/L, respectively. In case of aeration experiment, when the aeration rate was 1.25 vvm, the maximal bacterial cellulose (5.67 g/L) was obtained and cell concentration was 5.25 g/L.

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Gluconacetobacter persimmonis sp. nov., Isolated from Korean Traditional Persimmon Vinegar

  • Yeo, Soo-Hwan;Lee, Oh-Seuk;Lee, In-Seon;Kim, Hyun-Soo;Yu, Tae-Shick;Jeong, Yong-Jin
    • Journal of Microbiology and Biotechnology
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    • v.14 no.2
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    • pp.276-283
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    • 2004
  • Screening was performed to isolate cellulose-producing microorganisms from the Korean traditional fermented persimmon vinegar. The resulting strain, KJ $145^{T}$, was then taxonomically investigated by phenotypic characterization, particularly chemotaxonomic, and by phylogenetic inference based on a 16S rDNA sequence analysis including other related taxa. Strain KJ $145^{T}$ was found to grow rapidly and form pale white colonies with smooth to rough surfaces on a GYC agar. Strain KJ $145^T$ also produced acetate from ethanol, and was tolerable to 10% ethanol in SM medium. In a static culture, a thick cellulose pellicle was produced, and in GYC broth, the strain grew at temperatures ranging from 28 to $40^\circ{C}$ with an optimum pH of 4.0. The genomic DNA G+C content of strain KJ $145^T$ was 61.9 mol%, and the predominant ubiquinone was Q 10 as the major quinone and Q9 as the minor quinone. The major cellular fatty acids were $C_{16:0}$ and the sum in feature 7 ($C_{18:1}$ w9c, w12t and/or w7c). A 16S rRNA-targeted oligonucleotide probe specific for strain KJ $145^T$was constructed, and the phylogenetic position of the new species was derived from a 16S rDNA-based tree. When comparing the 16S rDNA nucleotide sequences, strain KJ $145^T$ was found to be most closely related to G. hansenii LMG $1527^T$ (99.2%), although KJ $145^T$ was still distinct from G. hansenii LMG $l527^T$ and G. xylinus LMG $1515^T$ in certain phenotypic characteristics. Therefore, on the basis of 16S rDNA sequences and taxonomic characteristics, it is proposed that strain KJ $145^T$ should be placed in the genus Gluconacetobacter as a new species, Gluconacetobacter persimmonis sp. nov., under the type-strain KJ $145^T$ (=KCTC =$10175BP^T$=KCCM=$10354^T$).

Production and Characteristics of Bacterial Cellulose, an Eco-Friendly Biomaterial, using Different Carbon Sources (탄소원 종류에 따른 환경친화성 생물소재인 세균 섬유소의 생산 및 특성)

  • Park, SungJin;Choi, Seunghoon;Park, MinJoo;Lee, O-Mi;Son, Hong-Joo
    • Journal of Environmental Science International
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    • v.29 no.8
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    • pp.819-826
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    • 2020
  • Production of Bacterial Cellulose (BC) by Gluconacetobacter sp. A5 was studied in shaken culture using different cost-effective carbon sources and its structural and mechanical properties were evaluated. Glycerol showed the highest level (7.26 g/l) of BC production, which was about three times higher than the yield in glucose medium. BC production depended not only on the decrease in pH, but also on the ability of Gluconacetobacter sp. A5 to synthesize glucose from different carbon sources and then polymerize it into BC. All BC produced from different carbon sources exhibited a three-dimensional reticulated structure consisting of ultrafine cellulose fibriles. Carbon sources did not significantly change the microfibrile structure of the resulting BC. BC produced from glucose medium had the lowest water-holding capacity, while BC from molasses medium had the highest. XRD data revealed that all BC were cellulose type I, the same as typical native cellulose. The crystalline strength of BC produced in glucose medium was the highest, and that in molasses medium was the lowest. Our results suggest that glycerol could be a potential low-cost substrate for BC production, leading to the reduction in the production cost, and also to produce BC with different mechanical properties by selecting appropriate carbon source.

Optimizing Fermentation Medium Composition for Bacterial Cellulose Production by a Newly Isolated Gluconacetobacter sp. RKY5

  • Kim, Soo-Yeon;Kim, Yong-Jun;Wee, Young-Jung;Ryu, Hwa-Won
    • 한국생물공학회:학술대회논문집
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    • 2005.04a
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    • pp.175-180
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    • 2005
  • In this study, we investigated the optimal medium composition for bacterial cellulose (BC) production by Gluconacetobacter sp. RKY5. Among the various kinds of carbon sources, glycerol was the most efficient as a sole carbon source and its optimal concentration for BC production was 15 g/L. The optimal concentration of yeast extract as a nitrogen source for BC production was found to be 8 g/L. $K_{2}HPO_{4}$ and acetic acid were selected respectively as a phosphate source and a secondary substrate, and both optimal concentrations were 3 g/L. The amount of produced BC was 4.59 g/L in a static culture and 6.5 g/L in a shaking culture condition with 150 rpm. These values were 2.1 and 2.7 times higher than those in a static (2.16 g/L) and a shaking (2.41 g/L) cultures using HS medium generally used for BC production.

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Characterization of Acetobacter sp. Strain CV1 Isolated from a Fermented Vinegar (고산도 생성 초산균의 분리 및 발효특성)

  • Baek, Chang-ho;Baek, Seong-yeol;Lee, Se Hee;Kang, Ji-Eun;Choi, Han-Seok;Kim, Jae-Hyun;Yeo, Soo-Hwan
    • Microbiology and Biotechnology Letters
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    • v.43 no.2
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    • pp.126-133
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    • 2015
  • Ten types of farm-made brewing vinegars were collected and four high acetic acid-producing strains (CV1, CV3, CV5, and CV6) were isolated. Among them strain CV1, exhibiting highly alcohol-resistant and acetic acid-producing properties, was selected and its taxonomic properties were investigated by phenotypic (particularly chemotaxonomic) characterization and phylogenetic inference based on 16S rRNA gene sequence analysis. On SM broth agar, cells of strain CV1 were gram-stainingnegative and formed pale white colonies with smooth to rough surfaces. Strain CV1 produced acetate from ethanol and was resistant to up to 8% (v/v) ethanol in LM broth. Strain CV1 had a G+C content of 61.0 mol%, contained meso-DAP as the cell wall amino acid, and possessed Q-10 as the major ubiquinone. A comparison of 16S rRNA gene sequences showed that strain CV1 was most closely related to Gluconacetobacter saccharivorans (≥99.0% identity). In liquid media, the optimum growth conditions for acetic acid production were 30℃ and pH >3.0 and strain CV1 produced 9.3% and 8.4% acetic acids from 10% and 9% alcohol concentrations, respectively.

Sensory Characteristics of Citrus Vinegar fermented by Gluconacetobacter hanenii CV1 (Gluconacetobacter hansenii CV1에 의해 발효된 감귤식초의 관능적 특성)

  • Kim Mi-Lim;Choi Kyung-Ho
    • Korean journal of food and cookery science
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    • v.21 no.2 s.86
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    • pp.263-269
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    • 2005
  • Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with 6 folds dilution by distilled water was used as the sole nutrient source through out experiments. Diluted juice contained $12.96^{\circ}Brix$ of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/m{\ell}$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from diluted juice by 3 days of fermentation at $28^{\circ}C$. A kind of malomelo yeast CMY-28 was used for wine fermentation. The wine was succeedingly fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. Inoculum size of seed vinegar was controlled to $10\%$(v/v) of citrus wine. The wine converted into vinegar by the fermentation. Citrus vinegar, the final product of fermentation, was colored with very thin radish-yellow and transparent. It's acidity ranged between $5.8\~6.2\%$ as acetic acid. The vinegar got the best score by sensory test among several natural fruit vinegars. It was clear from the results that citrus vinegar in high quality could be produced from concentrated citrus juice, however fermentation conditions should be improved to reduce the amount of reducing alcohol.