Abstract：
Bacterial cellulose (BC) exhibits a unique combination of porosity, tensile strength, reticulated crystal structure and biocompatibility useful for many applications in the food, biomedical and other industries. Polysaccharide addition has been shown to improve the production and the mechanical properties of BC nanocomposites. This study examined the effect of pullulan on BC fermentation as well as the co-culturing of the BC producer with Aureobasidium pullulans, a fungal strain that produces pullulan as an exopolysaccharide. Results showed that a 1% pullulan addition improved Young\'s modulus of BC pellicles for sixfold. Addition of pullulan at 1.5% and 2% levels could increase the BC production from 0.447 to 0.814 and 1.997 g/L, respectively. The co-culture fermentation demonstrated a mixed effect on the aggregation and bundling of BC while resulting in a significant improvement in mechanical properties. The study provided a polysaccharide additive and a novel fermentation method to produce BC with improved properties.
摘要：
细菌纤维素（BC）表现出独特的孔隙度组合，抗拉强度,网状晶体结构和生物相容性可用于食品中的许多应用，生物医学和其他行业。多糖添加已被证明可以改善BC纳米复合材料的生产和机械性能。这项研究检查了普鲁兰对BC发酵的影响以及BC生产者与普鲁兰的共培养。产生支链淀粉作为外多糖的真菌菌株。结果表明，添加1％普鲁兰多糖可将BC薄膜的杨氏模量提高六倍。以1.5%和2%的水平添加普鲁兰多糖可以使BC产量从0.447增加到0.814和1.997g/L，分别。共培养发酵对BC的聚集和成束表现出混合作用,同时导致机械性能的显著改善。该研究提供了一种多糖添加剂和一种新型的发酵方法，以生产具有改善特性的BC。
