TY - JOUR
T1 - Comparison of bacterial nanocellulose produced by different strains under static and agitated culture conditions
AU - Gao, Hongliang
AU - Sun, Qian
AU - Han, Zebei
AU - Li, Jiahe
AU - Liao, Bowen
AU - Hu, Lulu
AU - Huang, Jie
AU - Zou, Chunjing
AU - Jia, Caifeng
AU - Huang, Jing
AU - Chang, Zhongyi
AU - Jiang, Deming
AU - Jin, Mingfei
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/1/1
Y1 - 2020/1/1
N2 - Bacterial nanocellulose (BNC) has many advantages over plant cellulose, which make it widely used in many fields, especially in the food industry. In this study, three strains including BCA263, BCC529, and P1 were selected for characteristics analysis of BNCs under static and agitated culture conditions. The BNCs produced under static culture condition were in the shape of uniform membrane, while BNCs produced under agitated culture were in form of small agglomerates and fragments. BCA263 and BCC529 strains were more suitable for static culture, while P1 strain was more suitable for agitated culture. BNCs produced under static culture condition exhibited higher crystallinity, stronger tensile strength, denser network structure, higher temperature resistance and good flame retardancy; while BNCs produced under agitated culture condition exhibited larger porous and lower crystallinity. Furthermore, BNCs produced under agitated culture condition were more suitable as a stabilizer of coffee milk beverage.
AB - Bacterial nanocellulose (BNC) has many advantages over plant cellulose, which make it widely used in many fields, especially in the food industry. In this study, three strains including BCA263, BCC529, and P1 were selected for characteristics analysis of BNCs under static and agitated culture conditions. The BNCs produced under static culture condition were in the shape of uniform membrane, while BNCs produced under agitated culture were in form of small agglomerates and fragments. BCA263 and BCC529 strains were more suitable for static culture, while P1 strain was more suitable for agitated culture. BNCs produced under static culture condition exhibited higher crystallinity, stronger tensile strength, denser network structure, higher temperature resistance and good flame retardancy; while BNCs produced under agitated culture condition exhibited larger porous and lower crystallinity. Furthermore, BNCs produced under agitated culture condition were more suitable as a stabilizer of coffee milk beverage.
KW - Bacterial nanocellulose
KW - Beverage stabilizer
KW - Crystallinity
KW - Static and agitated culture
KW - Yield
UR - https://www.scopus.com/pages/publications/85072249835
U2 - 10.1016/j.carbpol.2019.115323
DO - 10.1016/j.carbpol.2019.115323
M3 - 文章
C2 - 31590841
AN - SCOPUS:85072249835
SN - 0144-8617
VL - 227
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 115323
ER -