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Isolation and identification of a bacterial cellulose synthesizing strain from kombucha in different conditions: Gluconacetobacter xylinus ZHCJ618

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Abstract

A bacterial cellulose (BC) synthesizing strain (Gluconacetobacter xylinus ZHCJ618) was isolated from kombucha and selected as the species for commercial applications owing to its high phenotypic stability and sustainable production capacity of 7.56 ± 0.57 g/L under static culturing conditions and 8.31 ± 0.79 g/L under shaking conditions. The morphological, physiological and biochemical characteristics of the strain were similar to those of Gluconacetobacter genus. The 16S rDNA sequence homologies with G. xylinus NCIB 11664 reached 99%, showing that the isolated strain can be identified as G. xylinus. The material properties of BC were studied by fourier transform infrared spectroscopy, scanning electronic microscopy, X-ray diffraction, thermogravimetric analysis, and tensile test. The results showed that BC synthesized under static conditions exhibited stronger tear strength, higher crystallinity, superior waterhold and rehydration rate than BC synthesized under shaking conditions.

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Acknowledgements

The project supported by Science and Technology Plan in Shaanxi Province of China (Program No. 2016NY-156) and Scientific Research Program Funded by Shaanxi Provincial Education Department (Program No. 15JK1108). Thank professor Peiying-Guo for making improvements to the English language for this manuscript.

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Authors and Affiliations

  1. Shaanxi University of Science and Technology, Xi’an, 710021, China

    Wen Zhang, Xuechuan Wang & Xiangjun Qi

  2. Key Laboratory of Auxiliary Chemistry and Technology for Chemical Industry, Ministry of Education, Shaanxi University of Science and Technology, Xi’an, 710021, China

    Longfang Ren & Taotao Qiang

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  1. Wen Zhang
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  2. Xuechuan Wang
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Correspondence to Xuechuan Wang.

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Zhang, W., Wang, X., Qi, X. et al. Isolation and identification of a bacterial cellulose synthesizing strain from kombucha in different conditions: Gluconacetobacter xylinus ZHCJ618. Food Sci Biotechnol 27, 705–713 (2018). https://doi.org/10.1007/s10068-018-0303-7

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  • DOI: https://doi.org/10.1007/s10068-018-0303-7

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