Variation of bagasse crystallinity and cellulase activity during the fermentation of Cellulomonas bacteria

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Abstract
A characteristic behavior of the fermentation process was observed during the growth of Cellulomonas on sugarcane bagasse. At the early stage of the fermentation the crystallinity index of bagasse increased, suggesting that the major metabolized fraction corresponded to the hemicellulose during this stage. Some time later the crystallinity achieved a steady state and then deceased, which indicated that the most complex structure of bagasse was being attacked. The analysis of the cellulolytic activity of extracellular enzyme in the medium showed a sharp increase followed by an abrupt leveling off and decline in activity. These results along with the reduction of crystallinity index and bagasse utilization (70%) justify the assumption that the C1 component was present in the cellulase complex synthesized by the bacteria.