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Cellulose

pp 1–12 | Cite as

Production of bacterial cellulose from byproduct of citrus juice processing (citrus pulp) by Gluconacetobacter hansenii

  • Yan Cao
  • Shengmin Lu
  • Ying Yang
Original Paper

Abstract

In this study, bacterial cellulose (BC) was produced by Gluconacetobacter hansenii and Gluconacetobacter xylinum using citrus pulp water (CPW) and coconut water (CW). The productivity and the characteristics of the BCs produced by different strains and media were investigated. The results showed that BC production could reach more than 8.0 g DW L−1 by both G. hansenii and G. xylinum (8.42 ± 0.54 and 8.77 ± 0.64 g L−1) using CPW medium, which was close to the industrial level (9.91 ± 0.42 g L−1) by G. xylinum in CW medium. Therefore, CPW medium had strong universal utilization ability for BC production by both G. hansenii and G. xylinum. On the other hand, BC produced by G. hansenii in CPW medium had low hardness and high water holding capacity, and the preferred orientation of microfiber crystallites in BCs obtained by G. hansenii and G. xylinum using CPW was different. This difference enabled the production of BC products with different physicochemical features based on the requirements. In addition, the economics of BC production using CPW and CW as the raw fermentation materials was analyzed and compared, and the result indicated that the former was more economical and would be a promising candidate for producing BC. Finally, producing BC using CPW to replace the traditional CW medium would expand the raw material collection regions, reduce transportation cost, and realize BC products diversity.

Keywords

Bacterial cellulose Gluconacetobacter hansenii Citrus pulp Characteristics 

Notes

Acknowledgments

The authors would like to thank Dr. Lihua Fan, a Research Scientist at the Agriculture and Agri-Food Canada, and her technician, Craig Doucette, for their technical suggestions and language revision. This work was supported by the Ministry of Agriculture in China (Grant No. 201303076-05) and National Natural Science Foundation of China (No. 31401676).

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Copyright information

© Springer Nature B.V. 2018

Authors and Affiliations

  1. 1.Institute of Food ScienceZhejiang Academy of Agricultural SciencesHangzhouChina
  2. 2.Key Laboratory of Post-Harvest Handling of FruitsMinistry of Agriculture and Rural AffairsHangzhouChina
  3. 3.Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouChina

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