Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization

Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization

The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, p...

Full description

Bibliographic Details
Main Authors: Argyro Bekatorou, Iris Plioni, Konstantina Sparou, Renia Maroutsiou, Panagiota Tsafrakidou, Theano Petsi, Eleana Kordouli
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Foods
Subjects:
bacterial cellulose
Corinthian currant finishing side-stream
cheese whey
<i>Κοmagataeibacter sucrofermentans</i>
optimization
textural analysis
functional foods
Online Access:https://www.mdpi.com/2304-8158/8/6/193

Internet

https://www.mdpi.com/2304-8158/8/6/193

Similar Items