Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study

The use of bacterial cellulose (BC) in food systems is still limited due to production costs. Nine clones belonging to Komagataeibacter hansenii, Komagataeibacter nataicola, Komagataeibacter rhaeticus, Komagataeibacter swingsii, and Komagataeibacter xylinus species were screened for cellulose produc...

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Váldodahkkit:	Ileana Vigentini, Vincenzo Fabrizio, Federico Dellacà, Sergio Rossi, Isabella Azario, Cristiano Mondin, Maurizio Benaglia, Roberto Foschino
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Frontiers Media S.A. 2019-09-01
Ráidu:	Frontiers in Microbiology
Fáttát:	bacterial cellulose Komagataeibacter (Gluconacetobacter) Komagataeibacter rhaeticus gluten-free products bread additives
Liŋkkat:	https://www.frontiersin.org/article/10.3389/fmicb.2019.01953/full
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