Bacterial Nanocellulose from Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties

We focused on preparing cellulose nanofibrils by purification, separation, and mechanical treatment of Kombucha membranes (KM) resulted as secondary product from beverage production by fermentation of tea broth with symbiotic culture of bacteria and yeast (SCOBY). We purified KM using two alkaline s...

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Detalles Bibliográficos
Autores principales: Dima, Stefan-Ovidiu, Panaitescu, Denis-Mihaela, Orban, Csongor, Ghiurea, Marius, Doncea, Sanda-Maria, Fierascu, Radu Claudiu, Nistor, Cristina Lavinia, Alexandrescu, Elvira, Nicolae, Cristian-Andi, Trică, Bogdan, Moraru, Angela, Oancea, Florin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418918/
https://www.ncbi.nlm.nih.gov/pubmed/30971046
http://dx.doi.org/10.3390/polym9080374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418918/
https://www.ncbi.nlm.nih.gov/pubmed/30971046
http://dx.doi.org/10.3390/polym9080374

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