Stearate Liquid Marbles for Bacterial Cellulose Production: Influence of the Liquid Marble Interface on Bacterial Cellulose Properties
Stearate Liquid Marbles for Bacterial Cellulose Production: Influence of the Liquid Marble Interface on Bacterial Cellulose Properties
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用于细菌纤维素生产的硬脂酸液体大理石：液体大理石界面对细菌纤维素特性的影响
DOI：
10.1021/acs.jpcc.1c08597
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Imai Masanao
中科院分区：
文献类型：
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作者：
Yamakawa Kureha;Hirobe Airi;Honjo Satoshi;Higashio Koko;Sawai Jun;Naoe Kazumitsu;Imai Masanao
我们报告了在液体弹珠(LMS)中进行的好氧细菌培养，用于生产细菌纤维素(BC)。LMS是通过在水溶液中涂上疏水颗粒来稳定的液滴，它允许蒸汽和气体通过液核-疏水颗粒界面传输。我们使用了安全的食品级硬脂酸盐微粒来形成LM。将接种细菌的培养液滴在硬脂酸钙粉末层上，并用硬脂酸钙微粒滚动至完全覆盖，成功地制备了含有产BC的好氧醋酸菌Komagataeibacter xylinus(K.xylinus)的LM。含有细胞的LMS静态培养后，由于细胞产生BC，核心溶液成为水凝胶。所得水凝胶(LM-BC凝胶)的持水性高于常规试管或Erlenmeyer烧瓶制备的水凝胶。扫描电子显微镜(SEM)观察表明，与传统的BC结构不同，LM-BC凝胶表面的BC纤维比传统体系中制备的BC纤维更厚，形成了具有大孔洞的网络结构。我们发现，在LMS中制备的BC仅在凝胶的外表面具有特征结构。考虑到细菌运动是由纤维素纤维分泌的反作用力驱动的，我们发现与传统培养系统相比，LM界面附近的细胞运动不同。每个LM产生的BC量与LM的核心体积成线性关系。此外，改变核心体积显著影响比表面积与体积比(A/V)，但不影响每培养基体积产生的BC量。因此，硬脂酸盐LM系统允许好氧醋酸菌生产BC，而LM界面对所产生的BC的性质起着关键作用。
We report aerobic bacteria culture performed in liquid marbles (LMs) for bacterial cellulose (BC) production. LMs are droplets stabilized by coating an aqueous solution with hydrophobic particles, which allow vapor and gas transfer through the liquid core–hydrophobic particle interface. We used safe food-grade stearate microparticles for LM formation. An LM containing an aerobic acetic acid bacterium,Komagataeibacter xylinus(K. xylinus), which produces BC, was successfully prepared by dropping a culture medium solution inoculated with the bacteria onto a calcium stearate powder layer and rolling it to full coverage by calcium stearate microparticles. After the LMs containing the cells were statically cultured, the core solution became a hydrogel due to the production of BC by the cells. The obtained hydrogel (LM–BC gel) had a higher water holding capacity than that prepared by using a conventional test tube or Erlenmeyer flask. Scanning electron microscopy (SEM) observations showed that the BC fibers on the surface of the LM–BC gel were thicker than those prepared in conventional systems and formed a network structure with large holes, which was different from the conventional BC structure. We found that the BC prepared in LMs had the characteristic structure only on the outer surface of the gel. Considering that the bacterium movement is driven by the inverse force of the secretion of cellulose fibers, we found that the cells in the vicinity of the LM interface moved differently compared to that in conventional culture systems. The amount of BC produced per LM was linearly proportional to the core volume of the LM. In addition, changing the core volume significantly affected the surface area to volume ratio (A/V), whereas it did not affect the amount of BC produced per culture medium volume. Thus, the stearate LM system allows the production of BC by aerobic acetic acid bacteria, and the LM interface plays a critical role in the produced BC properties.