Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou +4 more
wiley +1 more source
Bacterial Cellulose for Sustainable Food Packaging: Production Pathways, Structural Design, and Functional Modification Strategies. [PDF]
Turganova R +8 more
europepmc +1 more source
Bacterial Cellulose/Poly(vinyl alcohol)/Chitosan Films: Tuning Mechanical and Functional Properties for Sustainable Food Packaging. [PDF]
Zonta E +3 more
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In vitro investigation of osteogenic differentiation and bone regeneration potential of magnesium oxide nanoparticles incorporated into bacterial cellulose/silk fibroin scaffolds. [PDF]
Niknafs B +3 more
europepmc +1 more source
Microbial Valorization of Agricultural and Agro-Industrial Waste into Bacterial Cellulose: Innovations for Circular Bioeconomy Integration. [PDF]
Belkozhayev AM +5 more
europepmc +1 more source
Bacterial cellulose scaffolds derived from brewing waste for cultivated meat applications. [PDF]
Harrison C, Gokoglan E, Day RM.
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Bacterial cellulose and bacterial cellulose–chitosan membranes for wound dressing applications
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