Properties of bacterial cellulose produced using white and red grape bagasse as a nutrient source

Ogrizek, Linda (author), Lamovšek, Janja (author), Čuš, Franc (author), Leskovšek, Mirjam (author), Gorjanc, Marija (author)

The purpose of the study is to investigate the possibility of using wine industry wastes, such as red and white grape bagasse, to produce bacterial cellulose (BC) instead of using a costly commercial medium. BC was produced using grape bagasse as a carbon source replacement and the sole nutrient in the medium. The BC films were evaluated for their productivity and waterholding capacity. The BC films were also investigated for their morphology using scanning electron microscopy (SEM), their viscoelastic properties using dynamic mechanical analysis (DMA), and their chemical composition using Fourier-transform infrared spectroscopy (FTIR). Although the use of grape bagasse as the sole nutrient was successful in the preparation of BC, the BC films had inferior viscoelastic properties to other produced BC films. White grape bagasse proved to be an excellent carbon substitute as the production of BC and its water-holding capacity were five times higher and the produced BC films were up to 72% more flexible than the bacterial cellulose produced using standard HS medium.

• Language: English
• Keywords: bacterial cellulose, wine waste, red grape bagasse, white grape bagasse, properties
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: NTF - Faculty of Natural Sciences and Engineering
• Publication status: Published
• Publication version: Version of Record
• Year: 2021
• Number of pages: 15 str.
• Numbering: Vol. 9, iss. 7, art. 1088
• PID: 20.500.12556/RUL-135870
• UDC: 634.8
• ISSN on article: 2227-9717
• DOI: 10.3390/pr9071088
• COBISS.SI-ID: 68226819
• Publication date in RUL: 30.03.2022

Record is a part of a journal

• Title: Processes
• Shortened title: Processes
• Publisher: MDPI
• ISSN: 2227-9717
• COBISS.SI-ID: 523353113

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 01.07.2021

Secondary language

• Language: Slovenian
• Keywords: vinogradništvo, bakterijska celuloza, vinski odpadki, vinski sedimenti, sediment rdečega vina, sediment belega vina, lastnosti