Production of Bacterial Nanocellulose of Humza′s Khubdat (A.S) (Kombucha) using Molasses

Humza′s Khubdat (A.S) (Kombucha) is composed of yeast and acetic acid bacteria especially, Acetobacter xylinum which forms a nanocellulose pellicle on sweeten tea. Humza′s Khubdat (A.S) (Kombucha) produces bacterial nanocellulose pellicles, with unique purity and fine structure. It can be used in medical and industrial application. Bacterial nanocellulose production was studied in sucrose and molasses sweetened tea at 27 °C over 20 day s incubation using Humza′s Khubdat (A.S) (Kombucha). Results showed that the maximum yields of bacterial nanocellulose were (88.88, 33 and 32.44 g/L) for sucrose, cane molasses and beet medium (100g/l, 15% and 20%) after (14th-21th days) fermentation period, respectively. Bacterial nanocellulose production using molasses was lesser than the medium containing sucrose during fermentation period however knead it encouraging. Temperature was essential factor on growth, where the bacterial nanocellulose was formed at range (20-50°C) and higher temperature over 50°C depressed the bacterial nanocellulose formation. The bacterial nanocellulose production increased with the increase of surface area and depth of the broth. The study revealed that the yield of bacterial nanocellulose using molasses as alternative carbon source was successful especially the availability and cheapness of molasses in Iraq

کلیدواژه ها:

Humza′s Khubdat (A.S) (Kombucha) ، Bacterial Nanocellulose ، Acetobacter xylinum ، Cane Molasses ، Beet Molasses