Marco Hadisurya Susilo, Hui-Wen Lin, Chen-Che Hsieh, Yi-Cheng Huang, Yu-Chieh Chou, Shella Permatasari Santoso, Shin-Ping Lin, Kuan-Chen Cheng
Bacteria cellulose (BC) is a natural biopolymer synthesized by Komagataeibacter xylinus (K. xylinus). To further enhance its functional properties, a foaming bacterial cellulose (FBC) with improved porosity and reswelling capacity was previously developed. In this study, an antimicrobial functionality was introduced to FBC by co-culturing K. xylinus with Lactococcus lactis, a nisin-producing lactic acid bacterium. The result demonstrated that the nisin titer was increased to 1.43-fold (from 3631.60 IU/mL−1 to 5427.39 IU/mL−1) utilizing 1:1 co-cultural ratio. Subsequently, most of the nisin-associated genes were upregulated during co-culture fermentation, nisA with 5.54-fold as the highest increasement. Furthermore, the others material properties: Fourier-transform infrared spectroscopy and thermogravimetric analysis, as well as the antibacterial zones around the nisin/FBC composites against Staphylococcus aureus indicates the successful nisin incorporation into FBC. Lastly, the nisin/FBC maintained the superior reswelling rates and non-toxicity properties of FBC. With this integrated strategy, the potential approach was established for upscaling nisin production, introducing an antimicrobial substance into the FBC, and uncovering the other applications of FBC. © The Author(s), under exclusive licence to Springer Nature B.V. 2025.
Institute of Biotechnology, National Taiwan University, 1 Roosevelt Rd., Sec. 4, Taipei, 10617, Taiwan; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, 40201, Taiwan; Institute of Medicine, Chung Shan Medical University, Taichung, 40201, Taiwan; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Department of Chemical Engineering, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; Chemical Engineering Master Program, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; School of Food Safety, College of Nutrition, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei, 11031, Taiwan; Institute of Food Science and Technology, National Taiwan University, 1 Roosevelt Road, Sec. 4, Taipei, 10617, Taiwan; Department of Optometry, Asia University, 500 Lioufeng Rd., Wufeng, Taichung, 41354, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Road, Taichung, 40402, Taiwan; Department of Food Science, Fu Jen Catholic University, 510 Zhongzheng Rd., Xinzhuang Dist., New Taipei, 242062, Taiwan