Effects of Different Additives on Gluconacetobacter sp. for Strain Growth and Cellulose Production
| Autor: | WENG, YA-CHIN, 翁亞琴 |
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| Rok vydání: | 2018 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 106 Bacterial Cellulose (BC) is produced by microorganisms. BC has a high degree of crystallinity, nano-scale network structure, high water absorption, and good biocompatibility. It be used in many applications, such as the fields of manufacturing food, biomedicine and papermaking. Increasing the BC production and calculating the kinetics of microbial growth curve as the parameter for industrial culture were the objectives of this study. Gluconacetobacter sp. was selected in this study. Because Gluconacetobacter sp. is one of the most common Gluconacetobacter strains on production of BC and has the ability of scale up production. In this experiment, lactic acid, acetic acid, succinic acid, malic acid, fumaric acid and ethanol were selected as additives to investigate the effects on Gluconacetobacter sp. for strain growth and BC production. At the stage of static cultured, the different additives were added. To investigate the effect of different proportions of additives on the production of BC. For the lactic acid additive, the addition of 0.5% had the best effect on the production of BC, the BC weight was 1.09 g/L and the promotion rate was 24.24%. At the stage of cultivation, the effects of additives on the strains were determined. Regressing the experimental results with the Logistic growth kinetics model, and the maximum specific growth rate was calculated to obtain kinetic parameters. For the lactic acid additive, the addition of 0.25% helps the growth of the bacteria, μmax = 0.0560 h-1, R2 = 0.96. Indicating the experimental results, the regression results R2 value of growth curve of additives were all up to 0.90. Indicating that the Logistic growth kinetics model was the most consistent for this experiment. Then take the best conditions for cultivate bacteria stage and static cultured stage to produce BC. Addition of lactic acid on the static cultured stage was added to produce BC with the best promotion rate of 25.39%. Although it was not the optimumest on the production of BC at the cultivate bacteria stage which added lactic acid for the addition. However, the added amount of lactic acid was lower, and the promotion rate also reached 16.19%. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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