<!--4 -Pave the way for co-culture fermentation --->
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<h4class="myPage-paragraph-headline-h4"><b>Pave the way for co-culture fermentation</b></h4>
<h5class="myPage-paragraph-headline-h5"><b>Expressed RFP in EcNP </b></h5>
<h5class="myPage-paragraph-headline-h5"><b>Co-culture fermentation in shake flask</b></h5>
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The two engineered bacteria constructed were cultured in the shake flask to produce the
hyaluronic
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href=" https://2023.igem.wiki/xmu-china/proof-of-concept "> Proof of concept </a> for
details).
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<h5class="myPage-paragraph-headline-h5"><b>Co-culture fermentation in hardware</b></h5>
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Two cycles of repeated fed-batch were carried out in hardware to ensure the functionality of hardware. The crosslinked compound of bacterial cellulose and hyaluronic acid produced successfully, and the product was filtered out to be used in further analysis.
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We conducted an Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) assay to confirm whether the crosslinking occurred. As shown in Fig. 38, a peak at 1028 cm<sup>-1</sup> can be observed, indicates that the crosslinking between bacterial cellulose and hyaluronic acid occurred during co-culture fermentation.
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Also, a water retention ability test in soil was carried out with the bacterial culture containing the crosslinked product. As shown in Fig. 39, the bacterial culture has greater water retention ability than pure water, indicates that our product produced in the hardware functions well as a water retention material which can maintain the moisture of soil.
