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Production of bacterial nanocellulose from wine industry residues: I mportance of fermentation time on pellicle characteristics
Author(s) -
Cerrutti Patricia,
Roldán Pamela,
García Ricardo Martínez,
Galvagno Miguel A.,
Vázquez Analía,
Foresti María L.
Publication year - 2016
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.43109
Subject(s) - crystallinity , nanocellulose , pomace , fermentation , bacterial cellulose , thermal stability , chemical engineering , wine , pulp and paper industry , materials science , chemistry , thermal decomposition , carbon source , bacterial growth , nitrogen , food science , composite material , bacteria , cellulose , organic chemistry , biology , biochemistry , engineering , genetics
Bacterial nanocellulose (BNC) was produced by Gluconacetobacter xylinus under static conditions using grape pomace extract (the most abundant residue of the wine industry) as a carbon source and corn steep liquor (a byproduct of corn wet‐milling) as the main nitrogen source. Carbon and nitrogen source concentrations, as well as inocula size, fermentation time, and temperature, were all considered in order to maximize BNC production by the use of statistically designed experiments and the response surface methodology. At optimum production conditions, the effect of fermentation time on morphology, solids content, chemical structure, crystallinity, thermal decomposition pattern, and storage modulus of dried BNC pellicles was analyzed. The results evidenced that dried BNC pellicles that were incubated for longer times showed higher thermal stability, higher crystallinity, and higher storage modulus, resulting from a denser nanoribbons network. All of these characteristics will certainly play a role in the performance of BNC in practical applications. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43109.