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

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

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.

• Jezik: Angleški jezik
• Ključne besede: bacterial cellulose, wine waste, red grape bagasse, white grape bagasse, properties
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: NTF - Naravoslovnotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: 15 str.
• Številčenje: Vol. 9, iss. 7, art. 1088
• PID: 20.500.12556/RUL-135870
• UDK: 634.8
• ISSN pri članku: 2227-9717
• DOI: 10.3390/pr9071088
• COBISS.SI-ID: 68226819
• Datum objave v RUL: 30.03.2022

Gradivo je del revije

• Naslov: Processes
• Skrajšan naslov: Processes
• Založnik: MDPI
• ISSN: 2227-9717
• COBISS.SI-ID: 523353113

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 01.07.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: vinogradništvo, bakterijska celuloza, vinski odpadki, vinski sedimenti, sediment rdečega vina, sediment belega vina, lastnosti