Production of bacterial nanocellulose from wine industry residues: importance of fermentation time on pellicles characteristics

PATRICIA CERRUTTI; PAMELA ROLDÁN; RICARDO MARTÍNEZ GARCÍA; MIGUEL A. GALVAGNO; ANALÍA VÁZQUEZ; MARÍA L. FORESTI

JOURNAL OF APPLIED POLYMER SCIENCE

JOHN WILEY & SONS INC

Lugar: New York; Año: 2016

0021-8995

Bacterial nanocellulose was produced by Gluconacetobacter xylinus under static conditions using grape pomace extract (the most abundant residue of the wine industry) as carbon source, and corn steep liquor (a by-product of corn wet-milling) as main nitrogen source. Carbon and nitrogen sources concentration, as well as inocula size, and fermentation time and temperature, were all considered in order to maximize BNC production by use of Statistical Designed Experiments and the Response Surface Methodology.At optimum production conditions, the effect of fermentation time on morphology, solids content, chemical structure, crystallinity, thermal decomposition pattern, and storage modulus of dried BNC pellicles was analyzed. Results evidenced that dried BNC pellicles which were incubated during longer times showed higher thermal stability, higher crystallinity, and higher storage modulus; which resulted from a denser nanoribbons network. All these characteristics will certainly play a role in the performance of BNC in practical applications.