ReviewAdvances in biochemical engineering/biotechnology2025
Novel Approaches in Production and Application of Bacterial Cellulose in Food Industries.
Review in Advances in biochemical engineering/biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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3 authors.
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Abstract
Bacterial cellulose (BC) is a polymer produced by specific species of bacteria, most often by the species Komagataeibacter xylinus and Gluconacetobacter xylinus. BC may be distinguished from other types of cellulose by its origin. It is a kind of cellulose that is highly pure and robust, which is made up of long chains of glucose units that create a 3D network. The production of BC takes place via fermentation. During this process, the bacteria utilize sugar and produce cellulose as a byproduct. BC has been extensively researched for its potential use in the medical industry, food industry, and many other fields. Application includes development of an artificial skin for wound dressing because of its remarkable inter- and intramolecular hydrogen bonding and thermal and mechanical strength. BC has a large potential to be used in the food industry, where it can be combined with other polysaccharides to be used in food products as additives, edible film/coating, or active food packaging material to prolong the shelf life of the product and reduce the rate of chemical reactions and microbial growth in food products.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.