| Summary: | 碩士 === 大葉大學 === 生物產業科技學系 === 102 === This research used acetobacter culture broth of weak acidity with added five kinds of natural spices (onion, green onion, garlic, dried ginger, hot pepper) and chitosan to cultivate the chitosan/bacterial cellulose membrane. The effects of five natural spices on the growth of chitosan/bacterial cellulose were studied. In the experiments, 6% alcohol was used as medium 6% (w/v) and sugar of second grade was used as a nutrient source, than an appropriate amount of acetic acid bacteria was added and cultured at 30 ℃. The pH, acid concentration and the film productivity were investigated during cultivation. The results showed that garlic/chitosan solution pH remain unchanged during experiment while onion, green onion, ginger, and hot pepper added / chitosan solution pH valve continued to decrease from 3.75 to 2.3 and then held during the fermentation. With different spices added solution, the acid concentrations of solutions were significantly different. It was shown that the acid concentration of spices added chitosan solution increased significantly in the 5th and 10th day, and then decline slowly. It was proposed that the rapid growth of acetic acid bacteria at the beginning of cultivation. FTIR analysis confirmed that bacterial cellulose film containing functional groups of chitosan from the experiments. From the pH, acid concentration, productivity of film and FTIR studies, it was concluded that the green onion added solution was superior for production of chitosan / bacterial cellulose films.
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