Bacterial Nanocellulose from Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties

Bacterial Nanocellulose from Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties

We focused on preparing cellulose nanofibrils by purification, separation, and mechanical treatment of Kombucha membranes (KM) resulted as secondary product from beverage production by fermentation of tea broth with symbiotic culture of bacteria and yeast (SCOBY). We purified KM using two alkaline s...

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Bibliographic Details
Main Authors: Stefan-Ovidiu Dima, Denis-Mihaela Panaitescu, Csongor Orban, Marius Ghiurea, Sanda-Maria Doncea, Radu Claudiu Fierascu, Cristina Lavinia Nistor, Elvira Alexandrescu, Cristian-Andi Nicolae, Bogdan Trică, Angela Moraru, Florin Oancea
Format: Article
Language:English
Published: MDPI AG 2017-08-01
Series:Polymers
Subjects:
nanocellulose
Kombucha membranes
spray-drying
microfluidization
bacterial nanofibrils
Online Access:https://www.mdpi.com/2073-4360/9/8/374

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