Potential use of olive oil mill wastewater for bacterial cellulose production

Figures & data

Table 1. General characteristics (pH; glucose, g/L; fructose, g/L; sucrose, g/L) of olive oil mill wastewater (OOMW)

Parameters	Contents
pH	5.17
Glucose (g/L)	7.15 ± 0.18
Fructose (g/L)	1.18 ± 0.11
Sucrose (g/L)	3.03 ± 0.24

Figure 1. Dried weight of BCs produced in a) HS medium and its enriched with different OOMW fractions (25–100%) and b) OOMW (75% and 100%) media enriched with various nutrients (yeast extract (5 g/L), yeast extract (5 g/L) and peptone (5 g/L), and HS components (without glucose)). Error bars indicate sample standard deviations. Different letters indicate significant differences (P < 0.05).

Figure 2. FT-IR analyses of OOMW and BCs produced in HS and OOMW media enriched with various nutrients (OOMW^a; without supplementation, OOMW^b; yeast extract (5 g/L), OOMW^c; yeast extract (5 g/L) and peptone (5 g/L), and OOMW^d; HS components (without glucose)).

Table 2. The residual amount (%) of BCs, produced from different media (HS and OOMW), based on the TGA analysis

Temperature (°C)	Weight of BCs (%)
	BC-HS	BC-OOMW^a	BC-OOMW^b	BC-OOMW^c	BC-OOMW^d
25	100.0	100.0	100.0	100.0	100.0
50	98.2	100.5	99.4	99.6	99.5
100	94.0	99.1	96.8	97.4	96.7
150	92.8	98.5	95.2	95.9	94.5
200	89.4	97.6	93.3	94.3	92.0
250	76.7	93.3	85.6	88.3	83.6
300	52.7	75.8	58.5	63.4	57.4
350	45.1	44.7	45.0	44.9	46.7
400	40.7	33.7	40.2	38.0	41.5
450	37.0	25.1	36.3	32.5	36.7
500	34.6	20.7	33.7	29.7	34.1
550	33.8	20.4	32.7	29.1	33.0
600	33.1	20.3	31.6	28.7	31.7
650	32.1	20.2	30.2	28.2	29.9
700	30.5	20.1	28.7	27.7	27.7
750	28.2	20.0	27.1	27.1	25.1
800	25.0	19.6	24.9	26.3	21.8
850	21.4	19.5	22.5	25.1	18.8
900	18.0	19.0	20.0	23.5	15.9

^awithout supplementation, ^byeast (5 g/L) supplementation, ^cyeast (5 g/L) and peptone (5 g/L) supplementation, ^dHS medium components supplementation (without glucose) described in Material Methods

Figure 3. TGA curves of BC samples produced in HS and OOMW media enriched with various nutrients (OOMW^a; without supplementation, OOMW^b; yeast extract (5 g/L), OOMW^c; yeast extract (5 g/L) and peptone (5 g/L), and OOMW^d; HS components (without glucose)).

Figure 4. The XRD patterns of BCs produced in HS and OOMW media.

Figure 5. SEM images of BCs produced in a) HS and b) OOMW media.

Figure 6. BC pellicles obtained from OOMW media a) wet form and b) dry form.