Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids

The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was c...

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Detalles Bibliográficos
Autores principales: Lin, Xue, Song, Zeming, Jiang, Huanyuan, Hao, Yaofei, Hu, Xiaoping, Liu, Sixin, Li, Congfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689973/
https://www.ncbi.nlm.nih.gov/pubmed/36429219
http://dx.doi.org/10.3390/foods11223627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689973/
https://www.ncbi.nlm.nih.gov/pubmed/36429219
http://dx.doi.org/10.3390/foods11223627

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