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《Food and Fermentation Industries》 2014-09
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Effects of potato starch on sphere-like bacterial cellulose produced by Komagataeibacter nataicola sp.Y9 in agitated culture

LI Jun;LIU Si-xin;BI Ji-cai;HU Xiao-ping;LIU Long-xiang;DENG Jian;YANG Yi-chong;LI Cong-fa;College of Food Science and Technology,Hainan University;  
Sphere-like bacterial cellulose(BC) is produced in agitated culture,and shows great potentials as an industrial material due to its unique properties.In this study,potato starch of different concentrations was added to Hestrin-Schramm medium and the effects of potato starch on the yield,shape uniformity,and structure of sphere-like BC produced by K.nataicola Y19 in agitated culture were investigated.When 0.15% potato starch was added,3.660 g /L BC was obtained as compared with 2.328 g /L BC produced from the control.And the uniformity of the sphere-like BC was better.By scanning electron microscopy,BC formed through addition of 0.15% potato starch was looser and showed more gaps and holes in the network structure,and the width of its cellulose fiber was broader.By X-ray diffraction and Fourier transforms infrared spectroscopy,more cellulose Iβformed and the crystallinity and crystal size of the sphere-like BC were decreased through addition of potato starch.
【Fund】: 海南省教育厅 2012年海南省研究生创新科研课题(Hys2012-20);; 公益性行业科研专项 椰子副产物深加工及综合利用技术研究(200903026-6)
【CateGory Index】: TQ920.1
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