Advanced Sustainable Systems, Volume 8, Issue 12, December 2024.Bacterial cellulose (BC), known for its biocompatibility and sustainability, is a promising material for the development of advanced composites. Incorporating two‐dimensional (2D) materials to BC matrices enhances their properties, making them suitable for energy and environmental applications. This review provides a comprehensive summary of the recent
Rashi Gusain +3 more
wiley +1 more source
MODEL PENDETEKSI pH PADA PROSES FERMENTASI ACETOBACTER XYLINUM MENGGUNAKAN SENSOR SEN0161
, 2017 Penggunaan teknologi bioproses pada mikroba sebagai produk bahan makanan sudah berkembang, salah satunya proses fermentasi Acetobacter xylinum sebagai mikroba untuk membuat selulosa asetat dari air kelapa yang biasa kita kenal dengan nata de coco ...
Suwardiyono, Suwardiyono +3 more
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Pengaruh Konsentrasi Starter Acetobacter xylinum, Waktu Fermentasi Terhadap Sifat Fisik dan Kimia Nata De Pina [PDF]
, 2019 Ekstrak limbah nanas terdiri atas karbohidrat (monosakarida), air, protein, lemak dan serat. Komposisiyang terdapat di limbah tersebut bisa dimanfaatkan menjadi produk pangan.
Juwita, Dwi
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Factors Influence on the yield of Bacterial Cellulose of Kombucha (Khubdat Humza)
مجلة بغداد للعلوم, 2014 Kombucha(Khubdat Humza) is composed of yeast and acetic acid bacteria especially, Acetobacter xylinum which forms a cellulose pellicle on tea broth. Kombucha(Khubdat Humza) produces bacterial cellulose pellicles, with unique purity and fine structure ...
Baghdad Science Journal
doaj +1 more source
Characterization of Nata de Coco Produced by Fermentation of Immobilized Acetobacter xylinum
, 2015 Nata de coco is coconut water fermented foods by the bacteria Acetobacter xylinum. In general, the production of nata de coco is done by direct inoculation into liquid medium.
Nugroho, Darmawan Ari, Aji, Pradipta
core +1 more source
Production of bacterial cellulose fibers in the presence of effective microorganism
Journal of Natural Fibers, 2019 In this study, effective microorganism (EM) was added into fermentation medium in static culture to enhance bacterial cellulose (BC) production by Acetobacter xylinum 23769 strain.
Gokhan Gunduz +5 more
doaj +1 more source
SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION
Food ScienTech Journal, 2019 Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter ...
Indah Juwita Sari +5 more
doaj +1 more source
Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of Acetobacter xylinum to Meat Products. [PDF]
Sensors (Basel), 2022 Dirpan A, Djalal M, Kamaruddin I.
europepmc +1 more source
Pengaruh Perbedaan Konsentrasi Acetobacter xylinum (v/v) Terhadap Kualitas Nata de Seaweed dari Limbah Perebusan Semi Refined Carrageenan Eucheuma cottonii [PDF]
, 2007 Limbah air perebusan pada pembuatan SRC ( Semi Refined Carrageenan ) Eucheuma cottonii yang selama ini menjadi masalah lingkungan, mempunyai potensi untuk dimanfaatkan sebagai bahan baku nata. Nata merupakan selulosa bakteri yang dihasilkan melalui
AmrulHasani
core
Consecutive bacterial cellulose production by luffa sponge enmeshed with cellulose microfibrils of Acetobacter xylinum under continuous aeration. [PDF]
3 Biotech, 2021 Krusong W +3 more
europepmc +1 more source