Abstract

Acetobacter pasteurianus HBB6 and Acetobacter lovaniensis HBB5 strains used in this study was isolated from vinegar in Turkey. Bacterial cellulose was produced from HS (Hestrin-Scharmm) medium and beet molasses using A. pasteurianus HBB6 and A. lovaniensis HBB5. In this study, the effects of different pH (2.5, 3.5, 4.5, 6.5, 7.5 and 8.5) and temperatures (4, 22, 30 and 37°C) were examined. The highest yield was obtained at pH 6.5 (0.040/0.035 g/L in HS medium, 0.029/0.021 g/L in beet molasses) and the lowest yield was obtained at pH 3.5 (0.007/0.006 g/L) and 4.5 (0.017/0.013 g/L) in HS medium or beet molasses, respectively. While the optimum temperature was obtained at 30°C, the lowest yield was obtained at 22°C in HS medium and beet molasses medium. Besides, cell growth and bacterial cellulose yield were not observed in pH 2.5 or temperature of 4°C in HS medium and beet molasses.

Key words: Bacterial cellulose, pH, temperature, (Hestrin-Scharmm) medium, beet molasses.