Optimization of Production Conditions for Kombucha Bacterial Cellulose by the Response Surface Method
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Abstract:
To improve the yield of bacterial cellulose (BC) during kombucha fermentation, the response surface method was employed to optimize the fermentation conditions using the dry weight of kombucha BC as an indicator, and the basic physicochemical properties of BC were measured. Using single-factor experiments and the response surface method, the optimal culture conditions for BC production by kombucha fermentation are as follows: tea volume fraction 0.83%, sucrose mass fraction 10.42%, liquid loading 70.22%, and culture temperature 29.33 ℃. The experimental results showed an actual yield of 4.21 g/L BC under these conditions, which is 60.08% higher than that obtained without optimization (tea volume fraction of 0.8%, sucrose mass fraction 6 %, liquid loading of 60%, culture temperature of 30 ℃, yield of 2.63 g/L). Measurement of the physicochemical properties of kombucha BC showed mass fractions of 3.01, 1.01, 85.67, and 6.1% for crude protein, crude starch, dietary fiber, and gray score, respectively. Scanning electron microscopy (SEM) indicated an ultra-network structure and a fiber diameter at the nanometer scale for kombucha BC, while tensile testing indicated a cellulose strength of approximately 2.28 MPa. X-ray diffraction analysis showed that the crystallinity of BC is 81.30%. Optimization based on the response surface method can thus effectively improve the yield of kombucha BC.
