The production of bacterial cellulose has been limited due to its high cost and low productivity. Alternative low‐cost sources of this biopolymer of high purity and biocompatibility are needed in order to benefit from its enormous potential. Kombucha tea is a trend functional beverage whose production is growing exponentially worldwide, and the bacteria present in this fermented beverage belonging to the genus Komagataeibacter are capable of producing a crystalline biofilm with interesting properties. Obtaining bacterial cellulose from Kombucha tea has already been studied, however several fermentation conditions are being optimized in order to scale‐up its production. In this study, we characterized the bacterial cellulose produced from three different Kombucha fermentation conditions. The scanning electron microscopy images revealed the crystalline structure of the biofilms. The energy‐dispersive x‐ray analysis exhibited the chemical composition of the crystals. The thermogravimetric analysis showed a rate of degradation between 490 and 560°C and the differential scanning calorimetry confirmed the presence of crystalline and amorphous regions in the bacterial cellulose samples. The results suggested that crystalline cellulose could be obtained by varying the fermentation conditions of Kombucha tea.

中文翻译：

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不同康普茶发酵条件下细菌纤维素的理化特性

细菌纤维素的生产由于其高成本和低生产率而受到限制。为了从其巨大的潜力中受益，需要这种高纯度和生物相容性的生物聚合物的其他低成本来源。康普茶是一种趋势功能性饮料，其产量在世界范围内呈指数增长，并且这种发酵饮料中的细菌属于驹形杆菌属能够产生具有有趣特性的结晶生物膜。已经研究了从康普茶中获取细菌纤维素的方法，但是为了优化其发酵规模，正在优化几种发酵条件。在这项研究中，我们表征了三种不同康普茶发酵条件下产生的细菌纤维素。扫描电子显微镜图像显示了生物膜的晶体结构。能量色散X射线分析显示了晶体的化学成分。热重分析显示在490至560℃之间的降解速率，并且差示扫描量热法证实细菌纤维素样品中存在结晶和无定形区域。