What question did this study set out to answer?

The research aims to determine the effects of various sugar types and concentrations on the production of bacterial nanocellulose by K. saccharivorans using sapodilla.

January 18, 2026

Exploring the Impact of Sugar Type and Concentration on Bacterial Nanocellulose Production by

Key Points

The research aims to determine the effects of various sugar types and concentrations on the production of bacterial nanocellulose by K. saccharivorans using sapodilla.
Employed a factorial randomized block design experiment
Used glucose, fructose, and sucrose at concentrations of 1%, 2%, and 3% w/v
Assessed BNC yield, pH, and residual sugar levels
Conducted FTIR spectroscopy and X-ray diffraction analyses on BNC
Glucose at 1% concentration maximized BNC yield at 0.0081 g/g
Higher sugar concentrations inhibited BNC production due to osmotic stress
Fermentation lowered medium pH, with glucose showing the lowest pH of 4.90
FTIR and XRD analyses confirmed production of crystalline BNCs

Abstract

Bacterial nanocellulose (BNC), a biopolymer with exceptional physicochemical properties, has transformative potential in sustainable material applications. This study investigated the impact of sugar type (glucose, fructose, sucrose) and concentration (1%, 2%, 3% w/v) on BNC production by Komagataeibacter saccharivorans using sapodilla (Manilkara zapota) as a substrate. Employing a factorial randomized block design, the study assessed BNC yield, pH variations, residual sugar levels, and structural properties using Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). Results revealed glucose at 1% concentration as the optimal carbon source, achieving the highest BNC yield (0.0081 g/g). Higher sugar concentrations inhibit BNC production, likely due to osmotic stress. The residual sugar analysis indicated uniform consumption across sugar types, reflecting comparable metabolic processing. Fermentation reduced medium pH due to organic acid production, with glucose exhibiting the lowest post-fermentation pH (4.90). FTIR and XRD analyses confirmed the production of crystalline BNCs with characteristic functional groups. The statistical analyses highlighted significant effects of sugar type and concentration on yield and pH, but not on residual sugar. These findings demonstrate the metabolic efficiency of K. saccharivorans in using sapodilla-derived sugars and optimizing conditions for eco-friendly BNC production.

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