School of Life Sciences, East China Normal University, Shanghai, 200241, China.
School of Life Sciences, East China Normal University, Shanghai, 200241, China.
Carbohydr Polym. 2020 Jan 1;227:115323. doi: 10.1016/j.carbpol.2019.115323. Epub 2019 Sep 11.
Bacterial nanocellulose (BNC) has many advantages over plant cellulose, which make it widely used in many fields, especially in the food industry. In this study, three strains including BCA263, BCC529, and P1 were selected for characteristics analysis of BNCs under static and agitated culture conditions. The BNCs produced under static culture condition were in the shape of uniform membrane, while BNCs produced under agitated culture were in form of small agglomerates and fragments. BCA263 and BCC529 strains were more suitable for static culture, while P1 strain was more suitable for agitated culture. BNCs produced under static culture condition exhibited higher crystallinity, stronger tensile strength, denser network structure, higher temperature resistance and good flame retardancy; while BNCs produced under agitated culture condition exhibited larger porous and lower crystallinity. Furthermore, BNCs produced under agitated culture condition were more suitable as a stabilizer of coffee milk beverage.
细菌纳米纤维素（BNC）比植物纤维素具有许多优势，使其广泛应用于许多领域，特别是在食品工业中。在这项研究中，选择了包括 BCA263、BCC529 和 P1 在内的三个菌株，用于在静态和搅拌培养条件下对 BNC 特性进行分析。在静态培养条件下生产的 BNC 呈均匀膜状，而在搅拌培养条件下生产的 BNC 呈小团聚体和碎片状。BCA263 和 BCC529 菌株更适合于静态培养，而 P1 菌株更适合于搅拌培养。在静态培养条件下生产的 BNC 具有更高的结晶度、更强的拉伸强度、更致密的网络结构、更高的耐热性和良好的阻燃性；而在搅拌培养条件下生产的 BNC 具有更大的多孔性和更低的结晶度。此外，在搅拌培养条件下生产的 BNC 更适合作为咖啡牛奶饮料的稳定剂。
