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dc.contributor.authorFernández Santos, Julia
dc.contributor.authorMorena Gatius, Ángela Gala
dc.contributor.authorValenzuela Mayorga, Susana Valeria
dc.contributor.authorPastor Blasco, Francisco Ignacio Javier
dc.contributor.authorDiaz Lucea, M. Pilar
dc.contributor.authorMartinez, Josefina
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Expressió Gràfica a l'Enginyeria
dc.date.accessioned2019-04-23T12:34:52Z
dc.date.available2020-03-01T01:25:52Z
dc.date.issued2019-02-21
dc.identifier.citationFernandez, J. [et al.]. Microbial cellulose from a komagataeibacter intermedius strain isolated from commercial wine vinegar. "Journal of polymers and the environment", 21 Febrer 2019, vol. 27, núm. 5, p. 956-967.
dc.identifier.issn1566-2543
dc.identifier.urihttp://hdl.handle.net/2117/131827
dc.description.abstractIn this study a new bacterial cellulose (BC) producer isolated from commercial vinegar is identified as Komagataeibacter intermedius JF2 based on the examination of general taxonomical characteristics, 16S rDNA sequence analysis, and MALDI-TOF mass spectrometry. The cellulose produced is studied in terms of morphology by scanning electron microscopy, crystallinity by X-Ray diffraction, structure by Fourier transform infrared spectroscopy, and water absorption capacity. BC yield and characteristics of the cellulose produced by the new isolated JF2 are compared with those of the well-known and commonly-used BC producer Komagataeibacter xylinus. Yield of cellulose production was higher for JF2 than for K. xylinus grown on several culture media. JF2 exhibited maximum BC production (1.6 g/L) growing on HS medium supplemented with mannitol. The molecular structure of the produced cellulose was the same for both strains and it was in concordance with that of BC. The nanocellulose fibers produced by JF2 showed a higher degree of crystallinity and a more homogeneous size distribution than those produced by K. xylinus. The results suggested that Komagataeibacter intermedius JF2 could be a suitable candidate as a BC producer for biotechnological applications.
dc.format.extent12 p.
dc.language.isoeng
dc.subjectÀrees temàtiques de la UPC::Enginyeria biomèdica::Biomaterials::Polímers en medicina
dc.subject.lcshCellulose--Biotechnology
dc.subject.lcshFermentation
dc.subject.lcshVinegar
dc.subject.lcshFourier transform infrared spectroscopy
dc.subject.otherbacterial cellulose
dc.subject.otherstrain selection
dc.subject.otherKomagataeibacter intermedius
dc.subject.otherMannitol
dc.subject.otherpellicle physicochemicalproperties
dc.titleMicrobial cellulose from a komagataeibacter intermedius strain isolated from commercial wine vinegar
dc.typeArticle
dc.subject.lemacCel·lulosa -- Biotecnologia
dc.subject.lemacFermentació
dc.subject.lemacVinagre
dc.subject.lemacEspectroscòpia infraroja de transformada de Fourier
dc.contributor.groupUniversitat Politècnica de Catalunya. CELBIOTECH - Grup de Recerca: Enginyeria Paperera
dc.identifier.doi10.1007/s10924-019-01403-4
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttps://link.springer.com/article/10.1007%2Fs10924-019-01403-4
dc.rights.accessOpen Access
local.identifier.drac23972741
dc.description.versionPostprint (author's final draft)
local.citation.authorFernandez, J.; Morena, A. G.; Valeria, S.; Pastor Blasco, Francisco Ignacio Javier; Diaz Lucea, M. Pilar; Martinez, J.
local.citation.publicationNameJournal of polymers and the environment
local.citation.volume27
local.citation.number5
local.citation.startingPage956
local.citation.endingPage967


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