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Synthesis of Acetobacter xylinum Bacterial Cellulose Aerogels and Their Effect on the Selected Properties [PDF]
GelsBacterial cellulose (BC) synthesized by Acetobacter xylinum has gained significant attention due to its unique structural and functional properties. This study focuses on the simple, facile, and cost-effective synthesis of bacterial cellulose films from ...
Sebnem Sozcu +5 more
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Molecular Characterization of Bacterial Cellulose Producing Bacillus Strains Isolated From Soil. [PDF]
J Basic MicrobiolABSTRACT Bacterial cellulose (BC) a remarkable natural biopolymer, offering diverse applications across various industries. This study aimed to identify bacteria that are capable of producing bacterial cellulose through the utilization of various carbon sources isolated from soil.
Bektas I, Yildirim NB.
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Effect of drying methods on Acetobacter xylinum bacterial cellulose aerogels and cryogels [PDF]
Scientific ReportsBacterial cellulose (BC) pellicles were produced from Acetobacter xylinum using a simple, additive-free, and low-cost static cultivation method consistent with sustainable and green bioprocessing principles. Two post-synthesis drying routes were compared:
Şebnem Sözcü +7 more
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Development and evaluation of ciprofloxacin-bacterial cellulose composites produced through in situ incorporation method [PDF]
Biotechnology Reports, 2022 This paper describes the interaction and properties of bacterial cellulose (BC)–ciprofloxacin composites synthesized by in situ incorporation method. Ciprofloxacin's susceptibility to BC's producer, Acetobacter xylinum 0416, was first tested to determine
Sharifah Soplah Syed Abdullah +5 more
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Indonesian Journal of Chemical Analysis, 2021 Nata termasuk makanan yang mempunyai morfologi dengan tekstur kenyal, warna putih, agak transparan, aromanya asam dan memiliki rasa tawar atau sedikit manis.
Aurelia Urbaninggar, Siti Fatimah
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Pemanfaatan sumber nitrogen organik dalam pembuatan nata de coco
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel.
Budi Santosa +2 more
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DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION [PDF]
Science Heritage Journal, 2021 Nata de coco is a complementary treat of beverages made from coconut milk or water which was fermented by Acetobacter Xylinum bacteria. Although most nata are generally made with coconut milk or water, nata de coco can be made using other ingredients ...
Tajnuba Sharmin, Neaj Ahmed
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Analisis Kualitas Nata De Corn Dari Ekstrak Jagung Kuning Muda Dengan Variasi Lama Fermentasi
Indonesian Journal of Chemical Research, 2020 In this research, nata de corn has been made from the young corn extract by Acetobacter xylinum. This research aims to make nata de corn with the variation of fermentation days and analyze the quality of nata de corn have been done.
sulistiyana sulistiyana
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Fermentation, 2023 Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
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Agritech, 2012 Coffee is an important export commodity from Indonesia. There are not many processed product from coffee, and sincecoffee is a delightful refreshing beverage, it is interesting to make product diversivication from coffee.
Suharyono Apno Sugito
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