Utilization of food waste in production of bacterial cellulose
| dc.contributor.author | Pelin ÖZKAYA | |
| dc.contributor.author | Seval DAĞBAĞLI | |
| dc.contributor.author | Müge UYARCAN | |
| dc.date.accessioned | 2024-07-24T09:14:55Z | |
| dc.date.available | 2024-07-24T09:14:55Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | Cellulose is defined as a polymer that exists in the cell walls of plant tissues and is widely used in many industrial fields. However, the recent threat of deforestation has led researchers to find alternative wood sources for cellulose production. For this reason, literature studies have focused on certain types of bacteria known to be capable of producing cellulose, such as Acetobacter, Gluconobacter, Alcaligenes, etc. It is stated that cellulose of plant origin and bacterial origin have a similar structure. Bacterial cellulose possesses a big economic and commercial potential depending on the purpose and the production method and is generally used in food applications as a fat substitute, rheology modifier, immobilization material for probiotics and enzymes, stabilizer of pickering emulsions, component of food coatings and green packaging film. Recently, it has become more prominent to use food waste as production inputs, such as beet and sugar cane molasses, fruit waste, dairy industry waste, etc. So, the utilization of industrial by-products, agro-forestry, and food industry residues as carbon sources has been providing significant advantages, such as increasing yield and reducing cost. The objective of this study was to present a general look related to bacterial cellulose production in combination with the use of food waste and future trends. | |
| dc.identifier.DOI-ID | 10.20289/zfdergi.1350359 | |
| dc.identifier.issn | 1018-8851 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/26457 | |
| dc.language.iso | eng | |
| dc.title | Utilization of food waste in production of bacterial cellulose | |
| dc.type | Derleme |