Bacterial Cellulose of Kombucha Mushroom Tea
Soheir S. Abd, El-Salam
Kombucha is composed of yeast and acetic acid bacteria, especially, Acetobacter xylinum, which forms a cellulose pellicle on tea broth. The yield and properties of cellulose produced were investigated in this study; the tea broth was fermented naturally for 14 days in the presence of different amounts of black tea and sucrose as nitrogen and carbon sources. 8.7g/L black tea produced the highest weight of bacterial cellulose (55.46g/L), and 100g/L sucrose also exhibited a high amount of pellicle (63.58g/L). The bacterial cellulose production increased with the increase of surface area and depth of the broth. Temperature was an essential factor in growth, where the pellicle was formed at range (20oC - 50oC), and a higher temperature over 50oC depressed the bacterial cellulose formation. Bacterial pellicle was separated from kombucha tea preparation and purified; the pellicle was reticulated structure consisting of fine cellulose threads, where it could be detected by carrying out transmission, scanning electron microscope and FT.IR spectroscopy.
Keywords: acetic acid, acetobacter, black tea, cellulose, sucrose, temperature
Citation: N Y Sci J;5(4):81-87
Study Mailing Address:
Botany Dept.Fac. Sci. Benha Univ. Egypt.
Date Updated: March 2, 2020