Preparation and characterization of bacterial cellulose produced from fruit and vegetable peels by Komagataeibacter hansenii GA2016
Yazarlar (2)
Doç. Dr. Melih Güzel Gümüşhane Üniversitesi, Türkiye
Prof. Dr. Özlem AKPINAR Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Biological Macromolecules (Q1) | ||
| Dergi ISSN | 0141-8130 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2020 |
| Cilt / Sayı / Sayfa | 162 / 1 / 1597–1604 | DOI | 10.1016/j.ijbiomac.2020.08.049 |
| Makale Linki | https://doi.org/10.1016/j.ijbiomac.2020.08.049 | ||
| UAK Araştırma Alanları |
Gıda Kimyası
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| Özet |
| This study focused on the investigation of bacterial cellulose production potency of some fruit and vegetable peels (cucumber, melon, kiwifruit, tomato, apple, quince and pomegranate) with Komagataeibacter hansenii GA2016. Fruit and vegetable peels were hydrolyzed, used for bacterial cellulose (BC) production and their chemical, physical, thermal and structural features were compared to BC from Hestrin–Schramm medium (HSBC) and plant cellulose (CP). Except for pomegranate peel hydrolysate, all the fruit and vegetable peel hydrolysates supplied to K. hansenii GA2016 supported the BC production. Among the fruit and vegetable peel hydrolysates, the highest BC production was observed in kiwifruit peel hydrolysate (11.53%), while the lowest production was observed in apple peel hydrolysate (1.54%). Water-holding capacities of the BCs were ranged from 627.50% to 928.79% and higher than HSBC (609 … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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