افزایش تولید سلولز باکتریایی در کامبوجا از طریق استفاده از ملاس نیشکر از طریق کامپوزیت مرکزی

نویسندگان
صابر امیری 1
هاجر جهانپور 2
آیلا علمی کشتیبان 1
محمود رضازادباری 1
1 دانشگاه ارومیه
2 موسسه آموزش عالی صبا
10.22034/FSCT.21.150.26
چکیده
کامبوجا یک نوشیدنی فراسودمند است که از کشت همزیست باکتری‌های استیک اسید و مخمرهای اسموفیلیک در چای شیرین به دست آمده و طمعی ترش دارد. در طول تخمیر این محصول علاوه بر متابولیت‌های زیادی که تولید می­گردد، یک لایه سلولزی توسط استوباکتر زایلینوم در مایع تخمیری تشکیل می‌شود. این نوشیدنی مزایای زیادی مانند خواص پروبیوتیکی و آنتی‌اکسیدانی، پیشگیری و درمان بیماری‌های سرطانی و دیابت، افزایش متابولیسم بدن و ... دارد، همچنین لایه سلولزی تولید شده برای حذف آلاینده‎های فلزی از پساب، درمان زخم‎ها و سوختگی‌ها و همچنین مکمل غذایی طیور کاربرد دارد. در این مطالعه بهینه‌سازی سلولز باکتریایی کامبوجا با استفاده از ملاس نیشکر به عنوان منبع کربن و انرژی و در شرایط محیطی مختلف (دما، زمان گرمخانه گذاری و pH اولیه) با استفاده از طرح آماری مرکب مرکزی بررسی شد. نتایج نشان داد غلظت ملاس نیشکر، زمان گرمخانه گذاری و pH اولیه در تولید سلولز باکتریایی کامبوجا اثر معنی دار داشتند (05/0>p). همچنین دما و زمان گرمخانه گذاری بر شمارش مخمرها و باکتری­های اسید استیک موجود در محیط کشت اثر معنی داری را نشان دادند (05/0>p). به طور کلی به نظر می‎رسد در بهینه‎سازی تولید سلولز باکتریایی کامبوجا همه متغیرهای مورد مطالعه اعم از منبع کربن و شرایط محیطی تأثیرگذار باشد.
کلیدواژه‌ها
کامبوجا
سلولز باکتریایی
نوشیدنی فراسودمند

موضوعات

عنوان مقاله English

Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design

نویسندگان English

Saber Amiri 1
Hajar Jahanpour 2
Ayla Elmi Kashtiban 1
Mahmoud Rezazadeh Bari 1
1 Urmia University
2 Saba Higher Education Insutitute
چکیده English

Kombucha is a functional drink which is obtained from the symbiotic culture of acetic acid bacteria and osmophilic yeasts in sweet tea and has a sour taste. During fermentation of this product, in addition to the many metabolites that are produced, a cellulose layer is formed by Acetobacter xyleneum in the fermented liquid. This drink has many benefits like probiotic and antioxidant properties, prevention and treatment of cancer and diabetes, increment the body’s metabolism, and etc. Also, the cellulose layer produced is used to remove metal contaminants from the effluent, treat wounds and burns, and as poultry dietary supplement. In this study, optimization of kombucha bacterial cellulose using sugarcane molasses as a source of carbon and energy, and in different environmental conditions (temperature (25, 27.5, 30 °C), incubation time (7, 11, 15 days), initial pH (5.5, 6, 6.5)) analyzed using central composite statistical plan. The results showed that concentration of sugarcane molasses, incubation time, and initial pH have significant effect on production of kombucha bacterial cellulose (p<0.05).

کلیدواژه‌ها English

kombucha
Bacterial cellulose
Functional drink
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