Kombucha Bacterial Cellulose Synthesized by Liquid Fermentation on Black Tea (Camellia sinensis): Effect of the Sucrose

Authors

  • Natanael Victoriano Huerta Centro de Investigación en Dispositivos Semiconductores Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla, México
  • Salvador Alcántara Iniesta Centro de Investigación en Dispositivos Semiconductores Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla, México
  • Blanca Susana Soto Cruz Centro de Investigación en Dispositivos Semiconductores Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla, México
  • Placido Zaca Morán Instituto de Ciencias, Ecocampus Valsequillo Benemérita Universidad Autónoma de Puebla, Puebla, México
  • Abdu Orduña Díaz Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México
  • Leslie Susana Arcila Lozano Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México
  • Marlon Rojas Lopez Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala, México

DOI:

https://doi.org/10.14738/aivp.104.12869

Keywords:

Bacterial Cellulose, Structural properties, Total Crystallinity Index, Lateral Order Index, Hydrogen Bond Intensity, Fourier transform infrared spectroscopy

Abstract

Bacterial cellulose membranes were synthesized by liquid fermentation of the Kombucha strain into black tea (Camellia sinensis) at different concentrations of sucrose. Structural properties of bacterial cellulose Kombucha, such as lateral order index (LOI), total crystallinity index (TCI), hydrogen bond intensity (HBI), fraction (fa), as well as their dependence on sucrose content were evaluated by Fourier transform infrared spectroscopy, using different absorption bands of the vibrational spectrum. It was thus observed that sucrose tends to crystallize bacterial cellulose, due to the increase in the total index of crystallinity and lateral order, as well as the fraction (fa), while the index of hydrogen bonds decreased. The addition of organic cocoa (Theobroma cacao) in the culture medium prior to fermentation produced membranes with properties very similar to those prepared only with black tea. Obtaining type I cellulose and crystallization controlled by this process could contribute to obtaining high crystallinity membranes for biomedical and bioelectronic applications.                    

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Published

2022-08-20

How to Cite

Huerta, N. V., Iniesta, S. A., Cruz, B. S. S., Morán, P. Z., Díaz, A. O., Lozano, L. S. A., & Lopez, M. R. (2022). Kombucha Bacterial Cellulose Synthesized by Liquid Fermentation on Black Tea (Camellia sinensis): Effect of the Sucrose. European Journal of Applied Sciences, 10(4), 639–648. https://doi.org/10.14738/aivp.104.12869

Issue

Vol. 10 No. 4 (2022): European Journal of Applied Sciences

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Articles

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Copyright (c) 2022 Natanael Victoriano Huerta, Salvador Alcántara Iniesta, Blanca Susana Soto Cruz, Placido Zaca Morán, Abdu Orduña Díaz, Leslie Susana Arcila Lozano, Marlon Rojas Lopez

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