透明质酸添加对细菌纤维素发酵生产的影响

为改善干态细菌纤维素（BC）的复水率，研究在发酵过程中添加透明质酸（HA）对BC膜性质的影响，并通过傅里叶变换红外光谱（FTIR）、X-射线衍射（XRD）、热重分析（TGA）表征HA-BC复合膜的性质。结果表明，与未添加HA的BC膜相比，发酵前添加1 g/L的HA能够有效提高BC膜的复水性，复水率最高为23.58%，发酵过程中pH、还原糖、可溶性固形物变化趋势与未添加HA组相似，HA的添加对BC的合成过程影响不大。FTIR结果表明，HA与BC形成了复合膜；TGA与XRD结果显示，HA-BC复合膜的热稳定性提高，结晶度降低，导致其复水率增加。研究结果表明，添加HA能够生产复水率较高、热稳定性较好的HA-BC复合物。

Effect of hyaluronic acid addition on fermentation process of bacterial cellulose

In order to improve the rehydration rate of dried bacterial cellulose (BC), the effect of hyaluronic acid (HA) addition on BC membrane was researched, and the properties of the HA-BC composite membrane were analyzed by Fourier transform infrared spectroscopy (FTIR), X-ray diffractions (XRD) and thermogravimetric analysis (TGA). The results showed that compared with the BC membrane without HA, the BC membrane added 1 g/L HA before fermentation could improve effectively the rehydration rate of BC membrane, the maximum rehydration rate was 23.58%, and the variation trends of pH, reducing sugar and soluble solids were similar to that of the unadded HA group during fermentation, and the addition of HA had little effect on the synthesis of BC. FTIR results indicated that HA and BC form a composite membrane; TGA and XRD results indicated that the thermostability of HA-BC composite membrane increased and the degree of crystallinity decreased which resulted in the increase of rehydration rate. As a result, the addition of HA could produce the HA-BC composite membrane with higher rehydration rate and better thermostability.