Literature DB >> 30600072

Bacterial cellulose production by Gluconacetobacter entanii using pecan nutshell as carbon source and its chemical functionalization.

R F Dórame-Miranda1, N Gámez-Meza2, L Á Medina-Juárez3, J M Ezquerra-Brauer1, M Ovando-Martínez3, J Lizardi-Mendoza4.   

Abstract

Pecan nutshell is an abundant waste with a high content of carbohydrates. According to its chemical composition, pecan nutshell could be used as carbon source for Gluconacetobacter entanii, a bacterium that produces cellulose with high purity and nanometric characteristics. Bacterial cellulose (BC) was obtained from a static culture medium using pecan nutshell as carbon source and saccharose as control. Results showed that the pecan nutshell could be used as carbon source for production of BC. The cellulose yield ranged around 2.816 ± 0.040 g/L for 28 days. The morphological, structural and chemical properties of the cellulose produced were similar to those reported for others BC. The spectroscopic characterization indicated the chemical functionalization of BC and the reduction of its crystallinity. The production of BC with G. entanii using pecan nutshell as carbon source, is the first report. The BC could have potential use in chemical functionalization and in the preparation of biocomposites.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Chemical modification; Gluconacetobacter entanii; Methylcellulose synthesis; Pecan by-products

Mesh:

Substances:

Year:  2018        PMID: 30600072     DOI: 10.1016/j.carbpol.2018.11.067

Source DB:  PubMed          Journal:  Carbohydr Polym        ISSN: 0144-8617            Impact factor:   9.381


  5 in total

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Review 3.  Latest Advances on Bacterial Cellulose-Based Antibacterial Materials as Wound Dressings.

Authors:  Lu Zheng; Shanshan Li; Jiwen Luo; Xiaoying Wang
Journal:  Front Bioeng Biotechnol       Date:  2020-11-23

4.  Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization.

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Journal:  ACS Sustain Chem Eng       Date:  2020-04-13       Impact factor: 8.198

5.  Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium.

Authors:  Rodrigo José Gomes; Paula Cristina de Sousa Faria-Tischer; Cesar Augusto Tischer; Leonel Vinicius Constantino; Morsyleide de Freitas Rosa; Roberta Torres Chideroli; Ulisses de Pádua Pereira; Wilma Aparecida Spinosa
Journal:  Food Technol Biotechnol       Date:  2021-12       Impact factor: 3.918

  5 in total

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