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Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications

Derleme MakaleAçık Erişim
  • SDG 2 · Açlığa Son

Özet

Cellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Besides plants, celluloses can be produced by some bacteria. The uses of these bacterial celluloses have been increasing in food, pharmaceutical, biotechnology, biomedical, cosmetics, paper and electronics areas. It has many superior properties compared to plant celluloses, such as purity, elasticity, network structure, high crystallize, surface area, water holding capacity and tensile strength, thinner and porous structure. This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications

Anahtar Kelimeler

BiyolojiGıda Bilimi ve Teknolojisi
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/gumushane/18296Resmi atıflarda kullanılan kalıcı adres
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4
TR Dizin
3
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorAkpinar, Ozlem
dc.contributor.authorGüzel, Melıh
dc.date.accessioned2026-10-22T10:45:09.776468357Z
dc.date.available2026-10-22T10:45:09.776468357Z
dc.date.issued2018
dc.description.abstractCellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Besides plants, celluloses can be produced by some bacteria. The uses of these bacterial celluloses have been increasing in food, pharmaceutical, biotechnology, biomedical, cosmetics, paper and electronics areas. It has many superior properties compared to plant celluloses, such as purity, elasticity, network structure, high crystallize, surface area, water holding capacity and tensile strength, thinner and porous structure. This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications
dc.identifier.doi10.24323/akademik-gida.449633
dc.identifier.eissn2148-015X
dc.identifier.endpage251
dc.identifier.issn1304-7582
dc.identifier.issue2
dc.identifier.startpage241
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/gumushane/18296
dc.identifier.volume16
dc.language.isotr
dc.relation.ispartofAkademik Gıda
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBiyoloji
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleProduction and Properties Bacterial Celluloses and Their Use in Food and Non-Food Applications
dc.typeReview Article
rdl.citation.openalex4
rdl.citation.trdizin3
rdl.oa.statusgold
rdl.oa.urlhttps://dergipark.org.tr/tr/download/article-file/516982
rdl.sdgSDG02
rdl.source.indexTRDIZIN