Table 1 Production of bacterial cellulose by acetic acid bacteria from pure or crude glycerol as the sole carbon source
From: Production of bacterial cellulose from glycerol: the current state and perspectives
Bacterial strain | Growth medium | Cultivation mode | Medium composition | Production metricsa | References |
|---|---|---|---|---|---|
Komagataeibacter sucrofermentans DSM15973 | HS | Static | 20 g/L pGLYC or 20 g/L cGLYC, 5 g/L YE, 5 g/L Pep, 1.1 g/L citric acid | pGLYC 1.9 g/L (0.008 g/L/h) cGLYC 6.4 g/L (0.027 g/L/h) | Lee et.al. (2021) |
K. hansenii ATCC 53582 | HS | Static | 2% pGLYC, 0.5% YE, 0.5% Pep | 4.93 g/L (0.068 g/L/h) | Li et al. (2021) |
K. rhaeticus ENS9a | MA/9 | Static | 20 g/L pGLYC 20 g/L cGLYC | 2.6 g/L (0.01 g/L/h) 2.9 g/L (0.01 g/L/h) | Mangayil et al. (2021) |
A.senegalensis MA1 | HS | Static | 63 g/L pGLYC, 7.5 g/L YE; 7.76 g/L PEG 6000 | 469.83 g/L (0.652 g/L/h)b | Aswini et al. (2020) |
G. xylinus sp. | HS | Static | 20 g/L cGLYC, 5 g/L YE, 5 g/L Pep 40 g/L cGLYC, 5 g/L YE, 5 g/L Pep | 1.5 g/L(0.01 g/L/h) 2.9 g/L (0.02 g/L/h) | Dikshit and Kim (2020) |
Komagataeibacter sp.nov CGMCC 17,276 | AE | Static | 20 g/L pGLYC, 9 g/L YE, 5 g/L Pep, 30 g/L CSL, 0.3% AA, 1.5% Eth; 40 g/L cGLYC 5 g/L YE, 5 g/L Pep 30 g/L CSL, 0.7% AA, 0.3% Eth | 4.5 g/L (0.05 g/L/h) 6 g/L (0.06 g/L/h) | Lu et al. (2020) |
K. hansenii JR-02 | HS modified | Static | 20 g/L pGLYC, 2.5 g/L YE, 2.5 g/L Pep | 2.4 g/L (0.01 g/L/h) | Li et al. (2019) |
G. xylinus ATCC 23769 | HS | Static | 30 g/L cGLYC, 16 g/L YE, 4 g/L Na2HPO4, 3.5 g/L succinic acid | 0.24 g/L (1.4 mg/L/h) | Lins et al. (2019) |
A. xylinum sp. | HS | Static | 40 g/L cGLYC, 5 g/L YE, 5 g/L Pep | 1.5 g/L (4 mg/L/h) | Wu et al. (2019) |
G. xylinus KCCM 41431 | HS | Static | 20 g/L cGLYC, 9 g/L YE, 9 g/L Pep 20 g/L pGLYC, 9 g/L YE, 9 g/L Pep | 7.4 g/L (0.041 g/L/h) 7.7 g/L (0.044 g/L/h) | Yang et al. (2019) |
Komagataeibacter saccharivorans sp. | HS | Static | 20 g/L cGLYC, 5 g/L YE, 5 g/L Pep | 12.6 g/L (0.08 g/L/h) | Gayathri and Srinikethan (2018) |
G. xylinus BNKC19 | HS | Static | 10 g/L cGLYC, 5 g/L YE, 5 g/L Pep | 12.3 g/L (0.07 g/L/h) | Soemphol et al. (2018) |
K. rhaeticus PG2 | HS | Static | 20 g/L pGLYC, 5 g/L YE, 5 g/L Pep 30 g/L pGLYC, 5 g/L YE, 5 g/L Pep | 6.9 g/L (0.02 g/L/h) 8.7 g/L (0.02 g/L/h | Thorat and Dastager (2018) |
K. xylinus B-12068 | HS modified | Static | 20 g/L pGLYC, 5 g/L YE, 5 g/L Pep, 3% Eth | 23.2 g/L (0.14 g/L/h) | Volova et al. (2018) |
Komagataeibacter sp. W1 | HS | Static | 20 g/L pGLYC, 5 g/L YE, 5 g/L Pep | 1.2 g/L (4 mg/L/h) | Wang et al. (2018) |
Gluconoacetobacter xylinus DSM46604 | Defined, YE containing | Shake flasks agitated Bioreactor 3L, agitated/aerated | 20 g /L pGLYC, 5 g/L YE, 5 g/L (NH4)2SO4, 3 g/L K2HPO4, 0.05 g/L MgSO4 | 1.43 g/L (0.012 g/L/h) 2.87 g/L (0.024 g/L/h) | Adnan et al. (2015) Adnan (2015) |
Gluconoacetobacter sp. A2 | HS | Static | 20 g/L pGLYC,5 g/L YE, 5 g/L Pep | 1.95 g/L (0.027 g/L/h) | Jalili Tabaii and Emtiazi (2016) |
K. sucrofermentans DSM 15,973 | HS | Static | 20 g/L cGLYC,5 g/L YE, 5 g/L Pep | 3.2 g/L (0.01 g/L/h) | Tsouko et al. (2015) |
Acetobacter xylinum AJ3 | Defined,YE,peptone containing | Static | 35 g/L pGLYC,10 g/L YE, 7.5 g/L Pep,10 g/L Na2HPO4, 10 g/L AA | 8.52 g/L (0.044 g/L/h) | Al-Shamary and Al-Darwash (2013) |
A. xylinum DSMZ-2004 | Semidefined, YE, apple extract containing | Static | 2% pGLYC, 2.5% glucose (apples),0.05% YE, 0.3% (NH4)2SO4, 0.5% citric acid | 8.6 g/L (0.026 g/L/h | Casarica et al. (2013) |
G. intermedius NEDO-01 | HS | Shake flasks rotating Bioreactor 5L, agitated/aerated | 20 g/L cGLYC,5 g/L YE, 5 g/L Pep, 25 g/L CMC | 1.3 g/L (0.01 g/L/h) 3.4 g/L (0.034 g/L/h) | Kose et al. (2013) |
G. sucrofermentans CECT 7291 | HS | Static | 20 g/L pGLYC, 5 g/L YE, 5 g/L Pep, 2.7 g/L Na2HPO4, 1.15 g /L citric acid | 2.0 g/L (0.0064 g/L/h) | Santos et al. (2013) |
G. xylinus CGMCC 2955 | Defined | Shake flasks agitated | 25 g/L pGlyc, 3 g/L Na2HPO4, 1 g/L KH2PO4, 5 g/L (NH4)2SO4, 0.02 g/L MgCl2, 0.02 g/LCaCl2, 0.0015 g/L paraaminobenzoic acid | 6.05 g/L (0.050 g/L/h) | Zhong et al. (2013) |
G. sacchari sp. | HS | Static | 20 g/L cGLYC, 5 g/L YE, 5 g/L Pep | 0.1 g/L (0.1 mg/L/h) | Carreira et al. (2011) |
G. persimmonis GH-2 | HS | Bioreactor 5L, agitated/aerated | 20 g/L pGLYC,5 g/L YE, 5 g/L Pep | 2.47 g/L (0.013 g/L/h) | Hungund and Gupta (2010a) |
Enterobacter amnigenus GH-1 | HS | Static | 20 g/L pGLYC,5 g/L YE, 5 g/L Pep | 1.2 g/L (0.004 g/L/h) | Hungund and Gupta (2010b) |
Acetobacter sp. V6 | HS modified | Shake flasks agitated | 2% pGLYC, 1.6% YE, 0.4% Na2HPO4, 0.35% succinic acid | 4.98 g/L (0.030 g/L/h) | Jung et al. (2010) |
G. xylinus ATCC 53,524 | HS | Static | 20 g/L pGLYC, 5 g/L YE, 5 g/L Pep, 2.7 g/L Na2HPO4, 1.15 g /L citric acid | 3.75 g/L (0.039 g/L/h) | Mikkelsen et al. (2009) |
Gluconacetobacter sp. RKY5 | HS optimized | Static Shake flasks agitated | 15 g/L pGLYC, 8 g/L YE, 3 g/L K2HPO4, 3 g/L AA | 4.59 g/L (0.032 g/L/h) 5.63 g/L (0.039 g/L/h) | Kim et al. (2006) |
G. xylinus ATCC 10,245 | HS | Static | 10 g/L pGLYC,5 g/L YE, 5 g/L Pep, 2.7 g/L Na2HPO4, 1.15 g/L citric acid | Keshk and Shameshima (2005) | |
A. xylinum DA | YPD | Static | 20 g/L pGLYC, 5 g/L YE, 5 g/L Pep, 2.7 g/L Na2HPO4 , 1.15 g /L citric acid, 20 g/L AA | 3.83 g/L (0.016 g/L/h) | Toda et al. (1997) |
A.xylinum IFO 13,693 | HS modified | Shake flasks agitated | 0.5% pGLYC,0.5% YE, 2% Pep,0.1% MgSO4,0.2% Eth | 4.84 g/L (0.067 g/L/h) | Masaoka et al. (1993) |