Properties of Bacterial Cellulose Produced Using White and Red Grape Bagasse as a Nutrient Source

• Main Authors: Linda Ogrizek, Janja Lamovšek, Franc Čuš, Mirjam Leskovšek, Marija Gorjanc
• Format: Article
• Language: English
• Published: MDPI AG 2021-06-01
• Series: Processes
• Subjects: bacterial cellulose; wine waste; red grape bagasse; white grape bagasse; properties
• Online Access: https://www.mdpi.com/2227-9717/9/7/1088

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 water-holding 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.