High culture medium costs economically constrain bacterial cellulose (BC) production. In parallel, agro-industrial wastes are plentiful but often underutilised sources of carbon and nitrogen substrates that could support microbial growth and metabolite production. This study aimed to bioconvert agro-industrial waste sustainably into BC using response surface methodology. A novel lactic acid bacterium, Levilactobacillus brevis DSS.01, isolated from nata de coco wastewater, was evaluated alongside Acetobacter tropicalis KBC and Komagataeibacter xylinus TISTR 086 for BC production using Australian agro-industrial wastes. Preliminary screening identified pear pomace and rice bran as optimal low-cost carbon and nitrogen sources, respectively. The response surface methodology employing Box–Behnken Design determined the optimal agro-industrial waste medium composition for L. brevis DSS.01 to produce BC at 1.56 ± 0.15 g/L. The optimised agro-industrial waste medium substituted 85% of standard Hestrin-Schramm medium components, suggesting a significant reduction in culture medium and production costs. Scanning electron microscopy revealed BC fibres from L. brevis DSS.01 maintained a uniform diameter. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated minimal structural deviation in BC produced from optimised agro-industrial waste medium versus standard medium. These findings demonstrate economic and sustainable BC production through valorisation of agro-industrial residues, establishing lactic acid bacteria as alternative BC producers with potential food-grade applications in circular economy frameworks.
Building similarity graph...
Analyzing shared references across papers
Loading...
Panyot Mongkolchat
François Malherbe
Enzo A. Palombo
Foods
Swinburne University of Technology
Ministry of Science and Technology Thailand
Building similarity graph...
Analyzing shared references across papers
Loading...
Mongkolchat et al. (Thu,) studied this question.
www.synapsesocial.com/papers/6975b2c8feba4585c2d6e4e3 — DOI: https://doi.org/10.3390/foods15020394