Produção de celulose bacteriana (CB) em diferentes meios a partir de culturas de kombucha

Aline da Rosa Almeida; Cristiane Stegemann; Matheus Vinicius Oliveira Brisola Maciel; Ayme de Braga da Costa; Thaís Regina Coelho Schadeck; Henrique de Souza Medeiros; Morgana Stegemann; Rafael Dutra de Armas

doi:10.58951/fstoday.2024.004

Production of bacterial cellulose (BC) in different media from kumbucha cultures

Authors

Aline da Rosa Almeida Santa Catarina State University https://orcid.org/0000-0003-4750-6319
Cristiane Stegemann DuMeio – Inovação Sustentável (Startup) https://orcid.org/0000-0002-1643-1425
Matheus Vinicius Oliveira Brisola Maciel Centro Universitário Católica de Santa Catarina https://orcid.org/0000-0001-8702-1063
Ayme de Braga da Costa Centro Universitário Católica de Santa Catarina https://orcid.org/0009-0009-4920-2862
Thaís Regina Coelho Schadeck Centro Universitário Católica de Santa Catarina https://orcid.org/0009-0009-6096-1464
Henrique de Souza Medeiros Centro Universitário Católica de Santa Catarina https://orcid.org/0000-0002-0926-5086
Morgana Stegemann DuMeio – Inovação Sustentável (Startup) https://orcid.org/0000-0002-9662-8278
Rafael Dutra de Armas Centro Universitário Católica de Santa Catarina https://orcid.org/0000-0001-9124-7452

DOI:

https://doi.org/10.58951/fstoday.2024.004

Keywords:

Bacterial cellulose, Bacterial cellulose production, Bacterial cellulose yield, kombucha, microorganism variability

Abstract

Bacterial cellulose (BC) has elicited significant scientific interest due to its potential applications across various sectors, including medical, cosmetic, food, environmental, and fashion industries. This interest stems from its attributes as a biodegradable, biocompatible material with notable mechanical properties, sourced from renewable origins. Furthermore, its production process is straightforward, yielding solely organic and compostable waste. The production of BC necessitates microorganisms and a cultured medium. While the Gram-negative bacterium Komagataeibacter xylinus is recognized as particularly efficient for BC production in isolation, consortia of microorganisms such as those found in kombucha have demonstrated promising yields under suitable culture conditions. Hence, this study endeavors to ascertain the diversity of microorganisms present in kombucha samples and their respective BC productivity across varied culture media. Four kombucha samples (designated A, B, C, and D), along with two types of culture media, HS and natural (comprising tea and sugar), were subjected to experimentation. Microorganism enumeration revealed sample C as the most abundant, followed by A, D, and B, with the identification of three distinct colony varieties. Among these, two exhibited morphological traits akin to short Gram-negative bacilli, characteristic of K. xylinus, and Gram-positive bacilli, suggesting a yeast strain. BC production proved more efficient when utilizing the natural culture medium, particularly evident in sample C, possibly attributable to favorable physical and chemical parameters within this growth medium. Notably, the natural culture medium exhibited heightened efficacy in BC production with cultures derived from kombucha sample C.

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