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

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

Research background. Despite the great properties of bacterial cellulose, its manufacture is still limited due to difficulties in large-scale production. These problems are mainly related to low production yields and high overall costs of the conventional culture media normally used. To surpass thes...

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Bibliographic Details
Main 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
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
Series:Food Technology and Biotechnology
Subjects:
bacterial isolation
acetic fermentation
soybean co-product
microbial polysaccharide
physicochemical characterization
Online Access:https://hrcak.srce.hr/file/389278

Internet

https://hrcak.srce.hr/file/389278

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