Abstract
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, pH level, and sugar concentration). For the optimization of BC production, the response surface methodology based on the central composite design was applied. Among the possible retrieved combinations, the most ideal conditions for BC in CFS extracts supplemented with N-source were 28 °C, pH 6.42, and 46.24 g/L concentration of sugars. In a similar manner, the best conditions for BC production in CFS/whey mixtures were pH 6.36, 50.4% whey percentage in the mixture, and 1.7% yeast extract. The textural characteristics of the produced BC, at different times of production and using different drying methods, were studied by scanning electron microscopy, X-ray diffractometry, porosimetry, Fourier-transform infrared spectroscopy, and thermogravimetric/differential thermal analysis, revealing increased porosity of BC compared with delignified cellulosic materials of plant origin, and a level of crystallinity that depended on the BC production time. The proposed methodology can be used to produce foods with potential prebiotic properties, using the highly nutritious CFS and the abundant cheese whey effluent as raw materials.
Highlights
The food industry plays a fundamental role in national manufacturing industries and in the economy, worldwide
The aim of this study was the development of a novel bioprocess for the production of bacterial cellulose (BC) utilizing the Corinthian currant finishing side-streams (CFS) as raw material, including optimization of the BC
Komagataeibacter sucrofermentans (DSM No 15973), isolated from black cherries, was supplied by the Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures (Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH). This strain has been established as the model-microorganism for the study/production of BC because of its high production ability utilizing a variety of carbon and N-sources [13]
Summary
The food industry plays a fundamental role in national manufacturing industries and in the economy, worldwide. In order to remain competitive, it should focus on openness and extroversion, product quality, and the promotion of national brands, which can be achieved by investing in specialized human resources, new technologies, and innovation [1]. White biotechnology (industrial applications of biotechnology with enzymes and micro-organisms as key tools) is the cornerstone of the future industrial economy, paving the way for energy and environmentally sustainable processes, transforming raw materials into nutritious, valuable products with minimized waste generation [2]. Many of these efforts are not applied because of drawbacks related to productivity, ease of application and production cost.
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