THE EFFECT OF POLYSACCHARIDE IN THE FERMENTATION MEDIUM ON PHYSICAL PROPERTIES OF BACTERILA CELLULOSE FROM Gluconacetobacter xylinus BTCC B796

Abstract

Effect of addition of starch, agar, and alginate on the physical properties of Bacterial Cellulose produced by Gluconacetobacter xylinus BTCC B796 has been studied. The strain was grown in Hestrin Schramm medium supplemented by either starch or agar or alginate with various concentrations at room temperature for 7 days without shaking. The cellulose produced was analyzed for crystallinity index, functional groups, cellulose morphology, tensile strength, water holding capacity, and rehydration ratio. The addition of starch, agar and alginate decreased the crystallinity of Bacterial cellulose, in which the strongest effect was shown by starch. Furthermore, it was observed that the addition of polysaccharide led to decrease in tensile strength, increase in the rehydration ratio and water holding capacity, except agar. Addition of starch gave more pronounced effects than that of agar or alginate.The addition of starch in the medium resulted in decreasing the crystallinity and changes the physical properties greater than agar and alginate