2019
DOI: 10.1016/j.matpr.2018.12.071
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Production of cellulose nano-crystals from bacterial fermentation

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Cited by 6 publications
(5 citation statements)
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“…. 101), ( 040), ( 002) planes, can be attributed to the crystalline cellulose hydrolysis with acids that might remove the amorphous portion of cellulose [28]. Subsequently, the appearance of MIL-101(Fe) characteristic peaks demonstrated that the decoration of MIL-101(Fe) on NC did not change the natural characteristics of both materials.…”
Section: Resultsmentioning
confidence: 99%
“…. 101), ( 040), ( 002) planes, can be attributed to the crystalline cellulose hydrolysis with acids that might remove the amorphous portion of cellulose [28]. Subsequently, the appearance of MIL-101(Fe) characteristic peaks demonstrated that the decoration of MIL-101(Fe) on NC did not change the natural characteristics of both materials.…”
Section: Resultsmentioning
confidence: 99%
“…Synthesis of BC. The bacteria inoculum (starter medium) was prepared by a modification of the method reported by Pa'e et al [9]. In a 500 mL beaker, 300 mL coconut water was measured, sieved and heated to boiling on a hot plate for 20 min.…”
Section: Methodsmentioning
confidence: 99%
“…There are different fermentation methods for growing bacterial cellulose such as static and shaken fermentations. For static fermentation, the liquid media is incubated in shallow trays, and the cellulose grows as an intertwined mat of cellulose microfibres at the surface [29]. Shaken fermentations are carried out in conical flasks incubated in a shaking incubator and produce spherical beads of various sizes depending on the conditions [27,29].…”
Section: Bacterial Cellulosementioning
confidence: 99%
“…For static fermentation, the liquid media is incubated in shallow trays, and the cellulose grows as an intertwined mat of cellulose microfibres at the surface [29]. Shaken fermentations are carried out in conical flasks incubated in a shaking incubator and produce spherical beads of various sizes depending on the conditions [27,29]. This is evidence of how changing the physicality of the fermentation can have a large impact on how the material grows.…”
Section: Bacterial Cellulosementioning
confidence: 99%