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Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?

Bacterial cellulose (BC) is a valuable biopolymer typically observed in Kombucha with many potential food applications. Many studies highlight yeast’s roles in providing reducing sugars, used by the bacteria to grow and produce BC. However, whether yeast could enhance the BC yields remains unclear....

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Autores principales: Devanthi, Putu Virgina Partha, Kho, Katherine, Nurdiansyah, Rizky, Briot, Arnaud, Taherzadeh, Mohammad J., Aslanzadeh, Solmaz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470359/
https://www.ncbi.nlm.nih.gov/pubmed/34575743
http://dx.doi.org/10.3390/jof7090705
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author Devanthi, Putu Virgina Partha
Kho, Katherine
Nurdiansyah, Rizky
Briot, Arnaud
Taherzadeh, Mohammad J.
Aslanzadeh, Solmaz
author_facet Devanthi, Putu Virgina Partha
Kho, Katherine
Nurdiansyah, Rizky
Briot, Arnaud
Taherzadeh, Mohammad J.
Aslanzadeh, Solmaz
author_sort Devanthi, Putu Virgina Partha
collection PubMed
description Bacterial cellulose (BC) is a valuable biopolymer typically observed in Kombucha with many potential food applications. Many studies highlight yeast’s roles in providing reducing sugars, used by the bacteria to grow and produce BC. However, whether yeast could enhance the BC yields remains unclear. This study investigates the effect of yeast Dekkera bruxellensis on bacteria Komagataeibacter intermedius growth and BC production in molasses medium. The results showed that the co-culture stimulated K. intermedius by ~2 log CFU/mL, which could be attributed to enhanced reducing sugar utilization. However, BC yields decreased by ~24%, suggesting a negative impact of D. bruxellensis on BC production. In contrast to other studies, regardless of D. bruxellensis, K. intermedius increased the pH to ~9.0, favoring the BC production. Furthermore, pH increase was slower in co-culture as compared to single culture cultivation, which could be the reason for lower BC yields. This study indicates that co-culture could promote synergistic growth but results in the BC yield reduction. This knowledge can help design a more controlled fermentation process for optimum bacterial growth and, ultimately, BC production.
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spelling pubmed-84703592021-09-27 Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses? Devanthi, Putu Virgina Partha Kho, Katherine Nurdiansyah, Rizky Briot, Arnaud Taherzadeh, Mohammad J. Aslanzadeh, Solmaz J Fungi (Basel) Article Bacterial cellulose (BC) is a valuable biopolymer typically observed in Kombucha with many potential food applications. Many studies highlight yeast’s roles in providing reducing sugars, used by the bacteria to grow and produce BC. However, whether yeast could enhance the BC yields remains unclear. This study investigates the effect of yeast Dekkera bruxellensis on bacteria Komagataeibacter intermedius growth and BC production in molasses medium. The results showed that the co-culture stimulated K. intermedius by ~2 log CFU/mL, which could be attributed to enhanced reducing sugar utilization. However, BC yields decreased by ~24%, suggesting a negative impact of D. bruxellensis on BC production. In contrast to other studies, regardless of D. bruxellensis, K. intermedius increased the pH to ~9.0, favoring the BC production. Furthermore, pH increase was slower in co-culture as compared to single culture cultivation, which could be the reason for lower BC yields. This study indicates that co-culture could promote synergistic growth but results in the BC yield reduction. This knowledge can help design a more controlled fermentation process for optimum bacterial growth and, ultimately, BC production. MDPI 2021-08-28 /pmc/articles/PMC8470359/ /pubmed/34575743 http://dx.doi.org/10.3390/jof7090705 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Devanthi, Putu Virgina Partha
Kho, Katherine
Nurdiansyah, Rizky
Briot, Arnaud
Taherzadeh, Mohammad J.
Aslanzadeh, Solmaz
Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
title Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
title_full Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
title_fullStr Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
title_full_unstemmed Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
title_short Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses?
title_sort do kombucha symbiotic cultures of bacteria and yeast affect bacterial cellulose yield in molasses?
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470359/
https://www.ncbi.nlm.nih.gov/pubmed/34575743
http://dx.doi.org/10.3390/jof7090705
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