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Food Science and Human Wellness 2023, 12(2): 477-487 https://doi.org/10.1016/j.fshw.2022.07.049
Research Article | Open Access | Issue | Published: 07 September 2022

3D printed lactic acid bacteria hydrogel: cell release kinetics and stability

Show Author's Information Yifei Liua,  Xintao Yina,  Xiudong Xiab,  Zhen Liua,  Lifei Chena,  Mingsheng Donga( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
3D printing, Lactic acid bacteria, Bioink, Living hydrogel, Culture starter
Cite this article:
Liu Y, Yin X, Xia X, et al. 3D printed lactic acid bacteria hydrogel: cell release kinetics and stability. Food Science and Human Wellness, 2023, 12(2): 477-487. https://doi.org/10.1016/j.fshw.2022.07.049
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Abstract Full text About this article

In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and reused for more than 100 times. The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use. The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel. The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling. The stability of LAB hydrogel was evaluated by reuse experiments. The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter. In conclusion, the 3D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability, which is expected to open up a new way for the preparation of food culture starter.


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About this article

3D printed lactic acid bacteria hydrogel: cell release kinetics and stability

Show Author's information Yifei Liua, Xintao Yina, Xiudong Xiab, Zhen Liua, Lifei Chena, Mingsheng Donga( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and reused for more than 100 times. The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use. The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel. The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling. The stability of LAB hydrogel was evaluated by reuse experiments. The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter. In conclusion, the 3D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability, which is expected to open up a new way for the preparation of food culture starter.

Keywords: 3D printing, Lactic acid bacteria, Bioink, Living hydrogel, Culture starter

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Publication history

Received: 15 February 2022
Revised: 10 March 2022
Accepted: 30 March 2022
Published: 07 September 2022
Issue date: March 2023

Copyright

© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This study was supported by Jiangsu Agriculture Science and Technology Innovatioin Fund (CX (21)2003).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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