Production and Characterization of Bacterial Cellulose From Komagataeibacter Xylinus Isolated From Home-Made Turkish Wine Vinegar

Abstract

In this research, bacterial cellulose (BC) was produced from Komagataeibacter xylinus S4 isolated from home-made wine vinegar (Denizli-Cal) and characterized through morphological and biochemical analyses. K. xylinus was identified by 16S rDNA sequence analysis. The wet (51.8- 52.8 g) and dry (0.43-0.735 g) weights of the produced BC were measured. The morphology of cellulose pellicles was examined by scanning electron microscopy (SEM) and a dense nanofiber network was observed. TGA analysis showed that the weight loss in the dehydration step in the BC samples occurred between 50 degrees C and 150 degrees C, while the decomposition step took place between 215 degrees C and 228 degrees C. Also, the cytotoxic effect, moisture content, water retention capacity and swelling behavior of BC were evaluated. In vitro assays demonstrated that BC had no significant cytotoxic effect. It was found that BC had antibacterial and antibiofilm potential (antibacterial effect>antibiofilm effect). All the results clearly showed that the produced BC can be considered as a safe material for different purposes, such as wound dressings.