Physico-chemical Properties of Bacterial Cellulose Produced by Newly Strain Gluconacetobacter xylinus ANG-29 in Static and Shaking Fermentations

Sarkono^1,3, Sukarti Moeljopawiro¹, Bambang Setiaji² and Langkah Sembiring¹

¹Postgraduate Programme, Faculty of Biology, Universitas Gadjah Mada, Yogyakarta, Indonesia. ²Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Yogyakarta, Indonesia. ³Department of Biology , Faculty of Mathematics and Natural Sciences, Universitas Mataram, West Nusa Tenggara, Indonesia

DOI : http://dx.doi.org/http://dx.doi.org/10.13005/bbra/1514

ABSTRACT:

Physicochemical properties of bacterial cellulose produced by newly acetic acid bacterial strain Gluconacetobacter xylinus ANG-29 in different fermentation methods were compared using SEM and XRD techniques. Production of cellulose by G. xylinus ANG-29 with static fermentation method, shaking at 50 rpm, 100 rpm and 150 rpm were 1.59±0.08 g/100 ml, 0.17±0.02 g/100 ml, 0.11±0.00 g/100 ml and 0.21±0.01 g/100 ml, respectively. The degree of crystallinity determined by XRD method in static fermentation was 93%, shaking fermentation at100 rpm was 51% and shaking fermentation at150 rpm was 65%. Static fermentation method produced bacterial cellulose in the sheets form, while shaking fermentation produced fragmented cellulose with predominantly spherical shape. The observation of surface structure of bacterial cellulose by SEM showed that the static fermentation method generated woven densely of cellulose microfibrils. Shaking fermentation caused the woven microfibrils become more loose and formed a larger holes. Bacterial cellulose produced from both fermentation methods had their own advantages depending on the application.

KEYWORDS:

Gluconacetobacter xylinus; bacterial cellulose; static fermentation; shaking fermentation.

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