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Gluconacetobacter genera are valued for bacterial cellulose (BC) and acetic acid production. BC is produced at optimal yields in classical microbiological media that are expensive for a large scale of production. In addition, BC usage for industrial purposes is limited due to low conversion rate into cellulose and to long incubation duration. In this paper, Gluconacetobacter isolated from apple vinegar was kinetically studied to evaluate cellulose production in presence of different carbon sources. Acetic and citric acid effect on Gluconacetobacter metabolism is clarified. It was shown that Gluconacetobacter uses glucose as a primary carbon source for cells growth and products formation. Acetic acid employment as a co-carbon source in Hestrin Schramm medium showed an increase of 17% in BC yield with a moderate decrease in the crystallite size of the resulting polymer. [ABSTRACT FROM AUTHOR]

A combination ofDekkera bruxellensisandGluconacetobacter intermediusis used as a model system to emulate the microbial symbiosis between yeast and acetic acid bacteria in kombucha, and to study glucuronic acid (GlcUA) production in this system. In the current study, the addition ofLactobacillus caseiand variations in the fermentative conditions, such as sucrose concentration, temperature and duration, were examined to evaluate their effects on GlcUA formation. Results showed thatL. caseiacts as a supporter species and stimulated GlcUA production in the kombucha symbiosis model to levels 54.1% greater than in the control. Varying the fermentation parameters also affected GlcUA production. Therefore, the range of each factor value was screened and restricted to achieve a higher amount of target acid, as it was 5–15%, 25–31°C, 3–7 days, and 5–7 units in sucrose concentration, temperature, fermentation time and initial pH value, respectively. These findings are an important step for optimizing GlcUA production by this model system. [ABSTRACT FROM AUTHOR]

A combination of Dekkera bruxellensis and Gluconacetobacter intermedius is used as a model system to emulate the microbial symbiosis between yeast and acetic acid bacteria in kombucha, and to study glucuronic acid (GlcUA) production in this system. In the current study, the addition of Lactobacillus casei and variations in the fermentative conditions, such as sucrose concentration, temperature and duration, were examined to evaluate their effects on GlcUA formation. Results showed that L. casei acts as a supporter species and stimulated GlcUA production in the kombucha symbiosis model to levels 54.1% greater than in the control. Varying the fermentation parameters also affected GlcUA production. Therefore, the range of each factor value was screened and restricted to achieve a higher amount of target acid, as it was 5-15%, 25-31°C, 3-7 days, and 5-7 units in sucrose concentration, temperature, fermentation time and initial pH value, respectively. These findings are an important step for optimizing GlcUA production by this model system. [ABSTRACT FROM AUTHOR]