Bacterial Nanocellulose

From Biotechnology to Bio-Economy

Miguel Gama, Fernando Dourado, Stanislaw Bielecki

• Publisher: Elsevier
• Year: 2016
• Print ISBN:
  9780444634580
• eBook ISBN:
  9780444634665
• Topic: Technology & Engineering
• Subtopic: Organic Chemistry
• Index: Technology & Engineering

Bacterial Nanocellulose: From Biotechnology to Bio-Economy presents an overview on the current and future applications of bacterial nanocellulose, perspectives on the ecology and economics of its production, and a brief historic overview of BNC related companies. - Discusses recent progresses on the molecular mechanism of BNC biosynthesis, its regulation, and production techniques - Covers advances in the use of BNC in bio- and nano-polymer composite materials - Presents a detailed economic analysis of BNC production - Provides an overview on the regulatory framework on the food and biomedical fields - Reviews current research in the biomedical and food industries, identifies gaps, and suggests future needs - Raises awareness about this material and its potential uses in emergent fields, such as the development of aerogels and optoelectronic devices

Chapter 1

Taxonomic Review and Microbial Ecology in Bacterial NanoCellulose Fermentation

Fernando Dourado^*

Malgorzata Ryngajllo^**

Marzena Jedrzejczak-Krzepkowska^**

Stanislaw Bielecki^**

Miguel Gama^*
* Minho University, Biological Engineering Department, Campus de Gualtar, Braga, Portugal
^** Lodz University of Technology, Institute of Technical Biochemistry, Lodz, Poland

Abstract

Acetic acid bacteria (AAB) have a long history of use in several fermentation processes. Their exploitation gradually emerged in biotechnologic applications, especially in the biosynthesis of useful chemicals and processes for the manufacture of several fermented food products. Taxonomic studies, from traditional to polyphasic approaches, have gradually allowed the proper classification of several ABB into distinct genera and species, among them, the bacterial nanocellulose (BNC) producers, notably Komagataeibacter xylinus. Despite the advantages in using specific (isolated) strains for biotechnologic processes toward controlling the kinetics and process yield, mixed culture fermentations may provide an interesting approach to tailoring the properties of BNC and to increase the product yield when aiming at industrial scale. Microbial population dynamics may play a synergistic role in the coordinative substrate consumption and metabolites’ production, especially if using complex media (as is the case with low cost substrates, eg, residues from other processes). This chapter will first review the main historic steps involved in the taxonomic classification of AAB. It will then address the lying potential behind mixed microbial fermentations, from kombucha to nata de coco, both sharing in common, the contribution of cellulose-producing bacteria for the fermentation process.

Keywords

acetic acid bacteria

taxonomy

Acetic Acid Bacteria

Acetic acid bacteria (AAB) are well-known producers of certain foods and drinks, such as vinegar, kombucha tea, and cocoa. They are also known for being spoilers of other food products such as wine, beer, soft drinks, and fruits. Cellulose is also a specific product from AAB metabolism. The AAB ...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Preface
• Chapter 1: Taxonomic Review and Microbial Ecology in Bacterial NanoCellulose Fermentation
• Chapter 2: Bacterial NanoCellulose Synthesis, Recent Findings
• Chapter 3: Molecular Control Over BNC Biosynthesis
• Chapter 4: Bacterial NanoCellulose Characterization
• Chapter 5: Bacterial NanoCellulose Aerogels
• Chapter 6: Bacterial NanoCellulose as Reinforcement for Polymer Matrices
• Chapter 7: Celluloses as Food Ingredients/Additives: Is There a Room for BNC?
• Chapter 8: European Regulatory Framework on Novel Foods and Novel Food Additives
• Chapter 9: Medical and Cosmetic Applications of Bacterial NanoCellulose
• Chapter 10: Medical Devices Regulation
• Chapter 11: Optoelectronic Devices from Bacterial NanoCellulose
• Chapter 12: Process Modeling and Techno-Economic Evaluation of an Industrial Bacterial NanoCellulose Fermentation Process
• Chapter 13: Nata de Coco Industry in the Philippines
• Chapter 14: Nata de coco Industry in Vietnam, Thailand, and Indonesia
• Subject Index