Production of bacterial nanocellulose from wine industry residues: I mportance of fermentation time on pellicle characteristics

• Published in: Journal of applied polymer science Vol. 133; no. 14
• Main Authors: Cerrutti, Patricia, Roldán, Pamela, García, Ricardo Martínez, Galvagno, Miguel A., Vázquez, Analía, Foresti, María L.
• Format: Journal Article
• Language: English
• Published: 10-04-2016
• ISSN: 0021-8995; 1097-4628
• DOI: 10.1002/app.43109

ABSTRACT
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.