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...

詳細記述

書誌詳細

主要な著者:	Ileana Vigentini, Vincenzo Fabrizio, Federico Dellacà, Sergio Rossi, Isabella Azario, Cristiano Mondin, Maurizio Benaglia, Roberto Foschino
フォーマット:	Artigo
言語:	Inglês
出版事項:	Frontiers Media S.A. 2019-09-01
シリーズ:	Frontiers in Microbiology
主題:	bacterial cellulose Komagataeibacter (Gluconacetobacter) Komagataeibacter rhaeticus gluten-free products bread additives
オンライン･アクセス:	https://www.frontiersin.org/article/10.3389/fmicb.2019.01953/full
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!