Vitamin C enhances bacterial cellulose production in Gluconacetobacter xylinus

Keshk, Sherif M. A. S.

doi:10.1016/j.carbpol.2013.08.060

Cited by 97 publications

(39 citation statements)

References 11 publications

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“…The profile of BC (Fig. 3A) (1 1 0), (1 1 0) and (2 0 0) crystal planes of cellulose, which is consistent with previous reports [10,39,40]. For BC with different AgNPs contents (Fig.…”

Section: Xrd Analysissupporting

confidence: 92%

pH-responsive release behavior and anti-bacterial activity of bacterial cellulose-silver nanocomposites

Shao

Liu

et al. 2015

International Journal of Biological Macromolecules

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“…The profile of BC (Fig. 3A) (1 1 0), (1 1 0) and (2 0 0) crystal planes of cellulose, which is consistent with previous reports [10,39,40]. For BC with different AgNPs contents (Fig.…”

Section: Xrd Analysissupporting

confidence: 92%

pH-responsive release behavior and anti-bacterial activity of bacterial cellulose-silver nanocomposites

Shao

Liu

et al. 2015

International Journal of Biological Macromolecules

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“…In its presence, one strain of Ga. xylinus produced up to 16 g/L BC (Keshk & Sameshima, ). A similar effect was also observed in the presence of vitamin C, which is also an antioxidant compound (Keshk, ).…”

Section: Cellulose and Other Eps Produced By Aabsupporting

confidence: 61%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

146

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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“…Crystallinity index (C.I.) of BC samples were calculated from the refl ected intensity data using Segal method (Keshk, 2014;Terinte et al, 2011):…”

Section: X-ray Diffraction (Xrd) 222 Rendgenska Difrakcija (Xrd)mentioning

confidence: 99%

Production and Characterization of Bacterial Cellulose with Different Nutrient Source and Surface–Volume Ratios

Gündüz

Aşık

2018

Drvna ind.

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In this research, commercially available, carrot juice was explored as alternative feedstock for production of bacterial cellulose (BC) by Gluconacetobacter hansenii (ATCC® 23769™). Two types of culture media were used: Hestrin-Schramm (HS) and the carrot juice medium and these culture media were incubated statically for 10 days. The effect of different volumes of media on the microbial process and the utilization of substrates by the bacteria, were also examined. The produced BC was analyzed using X-ray diffraction (XRD), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and Fourier transform infrared spectroscopy (FT-IR).

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Vitamin C enhances bacterial cellulose production in Gluconacetobacter xylinus

Cited by 97 publications

References 11 publications

pH-responsive release behavior and anti-bacterial activity of bacterial cellulose-silver nanocomposites

pH-responsive release behavior and anti-bacterial activity of bacterial cellulose-silver nanocomposites

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Production and Characterization of Bacterial Cellulose with Different Nutrient Source and Surface–Volume Ratios

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