细菌纤维素生产的可持续性及其影响因素:微生物、培养基和培养方法的影响综述。

IF 2.5 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Food Technology and Biotechnology Pub Date : 2025-07-01 Epub Date: 2025-09-05 DOI:10.17113/ftb.63.03.25.8746
Rebeca Priscila Flora Catarino, Vinicius Avanzi Barbosa Mascareli, Viviane Lopes Leite da Costa, Ana Clara Longhi Pavanello, Wilma Aparecida Spinosa
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引用次数: 0

摘要

本文综述了细菌纤维素生产的综合分析,重点介绍了影响生物过程的关键因素,包括微生物选择、底物优化和培养技术。它解决了与细菌纤维素生产相关的挑战,并提出了优化上游工艺的策略,如微生物保存、接种准备和培养基配方,这对提高生产效率至关重要。此外,本文还探讨了发酵时间、温度和氧气利用率等参数对细菌纤维素产量和质量的影响。它还突出表明,人们越来越有兴趣利用替代基材,特别是农工废料,以降低生产成本和提高可持续性。通过对这些因素的评价,本文对细菌纤维素生产在研究和工业应用方面的进一步发展提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sustainability and Influencing Factors in Bacterial Cellulose Production: A Review of the Impact of Microorganisms, Culture Media and Cultivation Methods.

This review provides a comprehensive analysis of bacterial cellulose production, with a focus on the key factors influencing the bioprocess, including microorganism selection, substrate optimization and cultivation techniques. It addresses the challenges associated with bacterial cellulose production and proposes strategies to optimize upstream processes, such as microorganism preservation, inoculum preparation and culture medium formulation, which are critical for improving production efficiency. Additionally, the review explores the effects of fermentation parameters such as time, temperature, and oxygen availability on the yield and quality of bacterial cellulose. It also highlights the growing interest in utilizing alternative substrates, particularly agro-industrial waste, to reduce production costs and improve sustainability. By evaluating these factors, this review provides valuable insights for the further development of bacterial cellulose production in both research and industrial applications.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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