Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

Vigentini, Ileana; Fabrizio, Vincenzo; Dellacà, Federico; Rossi, Sergio; Azario, Isabella; Mondin, Cristiano; Benaglia, Maurizio; Foschino, Roberto

doi:10.3389/fmicb.2019.01953

Cited by 37 publications

(23 citation statements)

References 64 publications

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“…As indicated in Fig. 9, all FT-IR spectra displayed peaks around 3350 cm -1 to 3400 cm -1 , and around 2900 cm -1 , indicating the presence of hydrogenbonded -OH groups of cellulose and the presence of amorphous cellulose, respectively (Fu and Liu 2011;Vigentini et al 2019) (Table 3). These peaks confirmed that the chemical structure of BC remained unchanged after entrapping proteins such as SPI and MP.…”

Section: Surface Analyses Of Bc Bio-leathersmentioning

confidence: 94%

Comparative study on the physical entrapment of soy and mushroom proteins on the durability of bacterial cellulose bio‐leather

Kim

Song

2021

Cellulose

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This study aimed to develop eco-friendly bacterial cellulose (BC) bio-leather with improved durability using plant-based proteins, namely soy protein isolate (SPI) and mushroom protein (MP), which were physically entrapped inside the BC, respectively. The amounts of the plant-based proteins were determined by evaluating the tensile strength of BC bio-leather, and were found to be 20 wt% and 50 wt% of BC for SPI and MP, respectively. The enhanced properties of mechanical strength and durability of BC bio-leather were measured in terms of changes in water resistance, tensile strength, flexibility, crease recovery, and dimensional stability. The durability of BC was improved after the entrapment of proteins, and moreover, the durability of BC entrapped with plant-based proteins was further improved by the addition of glycerol. Especially, BC entrapped with MP and glycerol had better water resistance, tensile strength, flexibility, and crease recovery compared to cowhide leather. The chemical and physical structures of BC bio-leathers were studied using Fourier transform-infrared spectroscopy, X-ray diffraction, field-emission scanning electron microscopy, and energy dispersive X-ray spectroscopy analyses. From the results, it was confirmed that BC entrapped with MP and glycerol could be a suitable leather substitute.

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Section: Surface Analyses Of Bc Bio-leathersmentioning

confidence: 94%

Comparative study on the physical entrapment of soy and mushroom proteins on the durability of bacterial cellulose bio‐leather

Kim

Song

2021

Cellulose

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“…Exopolysaccharides (EPS) are biopolymers of high molecular weight produced by several microorganisms, such as LAB, AAB and microalgae [68][69][70].…”

Section: Exopolysaccharidesmentioning

confidence: 99%

“…Among the HoPS, dextran, levan, and cellulose are mostl important in the food industry for their significant features [71,72]. In particular, EPS-producing LAB are attractive for application in bakery products thanks to their ability as viscosifiers, texturizers, emulsifiers, and syneresis-lowering agents [62,70]. In addition to polysaccharides naturally occurring in cereal grains flour and dough, microbial EPS from sucrose can be produced in sourdough through the activity of glycosyltransferases [73].…”

Section: Exopolysaccharidesmentioning

confidence: 99%

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Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

et al. 2021

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Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

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“…Cellulose generated by Komagataeibacter spp. can be a valuable resource for the food industry in compliance with the current legislation of some countries, e.g., the FDA considers BC as GRAS (Vigentini et al, 2019). Nevertheless, the EFSA (European Food Safety Authority) scientific panel has not decided yet on this issue, in spite of the fact that the chemical structure of BC is well known and identical to that of the vegetable cellulose.…”

Section: Kombucha Microbial Community Biosafety: What Is Known From Our Shared History On Earthmentioning

confidence: 99%

To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support

Kozyrovska

Reva

Podolich

et al. 2021

Front. Astron. Space Sci.

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Humankind has entered a new era of space exploration: settlements on other planetary bodies are foreseen in the near future. Advanced technologies are being developed to support the adaptation to extraterrestrial environments and, with a view on the longer term, to support the viability of an independent economy. Biological processes will likely play a key role and lead to the production of life-support consumables, and other commodities, in a way that is cheaper and more sustainable than exclusively abiotic processes. Microbial communities could be used to sustain the crews’ health as well as for the production of consumables, for waste recycling, and for biomining. They can self-renew with little resources from Earth, be highly productive on a per-volume basis, and be highly versatile—all of which will be critical in planetary outposts. Well-defined, semi-open, and stress-resistant microecosystems are particularly promising. An instance of it is kombucha, known worldwide as a microbial association that produces an eponymous, widespread soft drink that could be valuable for sustaining crews’ health or as a synbiotic (i.e., probiotic and prebiotic) after a rational assemblage of defined probiotic bacteria and yeasts with endemic or engineered cellulose producers. Bacterial cellulose products offer a wide spectrum of possible functions, from leather-like to innovative smart materials during long-term missions and future activities in extraterrestrial settlements. Cellulose production by kombucha is zero-waste and could be linked to bioregenerative life support system (BLSS) loops. Another advantage of kombucha lies in its ability to mobilize inorganic ions from rocks, which may help feed BLSS from local resources. Besides outlining those applications and others, we discuss needs for knowledge and other obstacles, among which is the biosafety of microbial producers.

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Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

Cited by 37 publications

References 64 publications

Comparative study on the physical entrapment of soy and mushroom proteins on the durability of bacterial cellulose bio‐leather

Comparative study on the physical entrapment of soy and mushroom proteins on the durability of bacterial cellulose bio‐leather

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support

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