Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

The use of bacterial cellulose (BC) in food systems is still limited due to production costs. Nine clones belonging to Komagataeibacter hansenii, Komagataeibacter nataicola, Komagataeibacter rhaeticus, Komagataeibacter swingsii, and Komagataeibacter xylinus species were screened for cellulose produc...

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Bibliographic Details
Main Authors: Ileana Vigentini, Vincenzo Fabrizio, Federico Dellacà, Sergio Rossi, Isabella Azario, Cristiano Mondin, Maurizio Benaglia, Roberto Foschino
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-09-01
Series:Frontiers in Microbiology
Subjects:
bacterial cellulose
Komagataeibacter (Gluconacetobacter)
Komagataeibacter rhaeticus
gluten-free products
bread additives
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.01953/full

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https://www.frontiersin.org/article/10.3389/fmicb.2019.01953/full

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