Bacterial Cellulose Synthesis in Kombucha by Gluconacetobacter sp and Saccharomyces sp

Abstract

Strain Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of Bacterial cellulose (BC) in the beverage. Three culture factors were examined. The yields and productivities of BC and sugar consumed were measured after cultured statically for 22 days. After single factor test factors affecting the yields and productivities of BC have been optimized by response surface methodology (RSM). The quadratic polynomial regression equation reflecting BC yield and affecting factors was build up with Box-Behnken design principle. The optimal values of 10.37% inoculum, initial pH 4.96 and medium volume 77.13 mL in 250 mL flask were obtained with theoretical BC yield 300.093mg/g. BC yield of 279.579 mg/g was obtained with 6.84% deviation by validation test with the optimal parameters. The co-culture of pure strains of traditional Kombucha technique can be used to provide both high quality and high yield of BC in addition to producing high quality Kombucha beverage.