Quantifying the surface characteristics and flocculability of Ralstonia eutropha |
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Authors: | Xiao-Meng Liu Guo-Ping Sheng Jin Wang Han-Qing Yu |
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Institution: | (1) Department of Chemistry, University of Science and Technology of China, Hefei, 230026, China;(2) Laboratory of Environmental Biotechnology, Department of Chemistry, University of Science and Technology of China, Hefei, 230026, China |
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Abstract: | The microbial surface and flocculability were qualitatively characterized through the combination of the surface thermodynamic
and the extended DLVO approaches, with Ralstonia eutropha, a polyhydroxybutyrate-producing bacterium, as an example. The negativity of the ζ potential of R. eutropha decreased from the initial −19.5 to −11 mV in its cultivation with the consumption of glucose. The total interfacial free
energy (ΔG
adh) was changed from −80 to 28.5 mJ m−2 in its entire growth process. This suggests that the bacterial surface changed from hydrophobic into hydrophilic, resulting
in an alteration of its surface characteristics and flocculability in its different growth phases. As a result, the stability
ratio of suspensions increased with the increasing cultivation time, indicating that the cell particles became more repulsive
with each other and led to a more stable suspension of R. eutropha in its cultivation. The obtained information in this work might be useful for better understanding the surface characteristics
and the flocculability and even manipulating its flocculability in the microbial growth process. |
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Keywords: | Extended DLVO theory Flocculation Polyhydroxybutyrate (PHB) Ralstonia eutropha Surface characteristics Thermodynamics |
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