top of page
Pouring Sake

Fermentation & biotechnology

Fermented food is nutritional food that has many benefits for health and has longer shelf-life.

Research publication highlights

Bacterial cellulose production optimization

Process efficiency improvement

The extraordinary nature of the bacterial cellulose (BC) biopolymer gives it potential for diverse applications; however, the low BC yield of many indigenous cellulose-producing bacteria is a persistent problem in its synthesis. In this study, the BC yield of Komactobacter intermedius (BCRC 910677) was optimized by modifying culture media. The optimal culture period, type of carbon, and nitrogen sources were evaluated using the one-factor-at-a-time approach prior to the optimization study. The optimization was done by using the response surface methodology (RSM). The K. intermedius investigated in this study show great potential for commercial BC productions and as feedstock. The RSM can be a promising approach to enhance BC yield since the parameters were well correlated.

Picture3.jpg

Check out the article at Cellulose 27 (2020) 2497–2509

Atmospheric cold plasma technology

Technology in food processing

Toxic compounds in pineapple peel waste hydrolysate (PPWH), namely formic acid, 5-hydroxymethylfurfural (HMF), and furfural, are the major predicament in its utilization as a carbon source for bacterial cellulose (BC) fermentation. A rapid detoxification procedures using atmospheric cold plasma (ACP) technique were employed to reduce the toxic compounds. ACP treatment allows the breakdown of toxic compounds without causing excessive breakdown of sugars.  The results show that ACP treatment provides a novel detoxified strategy in achieving agricultural waste hydrolysate reuse in fermentation. Furthermore, the results also imply that untreated PPWH can be an inexpensive and sustainable resource for fermentation media supplementation.

Picture4.jpg

Check out the article at International Journal of Biological Macromolecules 175 (2021) 526–534

Fermentation product for food packaging

Biodegradable product technology

Bacterial cellulose (BC) is a microbial cellulose that presents various characteristics such as high mechanical strength, high water content, and great biocompatibility and biodegradability. Therefore, it provides great potential to be applied in functional packaging applications.  Analysis of the produced BC showed that it is a suitable, ecofriendly biomaterial for food packaging, and its further evaluation will be accomplished in future studies.

Picture5.jpg

Check out the article at Fermentation 8 (2022) 608

Other related publications ...

Current progress on the production, modification, and applications of
bacterial cellulose

Critical Reviews in Biotechnology 40 (2020) 397-414

Enhanced production of bacterial cellulose by Komactobacter intermedius using statistical modeling

Cellulose 27 (2020) 2497-2509

Atmospheric cold plasma-assisted pineapple peel waste hydrolysate detoxification for the production of bacterial cellulose

International Journal of Biological Macromolecules 175 (2021) 526–534

Using Formic Acid to Promote Bacterial Cellulose Production and Analysis of Its Material Properties for Food Packaging Applications

Fermentation 8 (2022) 608

Evaluation of porous bacterial cellulose produced from foam templating
with different additives and its application in 3D cell culture

International Journal of Biological Macromolecules 234 (2023) 123680

Synthesis of Novel Bacterial Cellulose Based Silver-Metal Organic
Frameworks (BC@Ag-MOF) as Antibacterial Wound Healing

Fine Chemical Engineering 4 (2023) 193-202

Enhanced exopolysaccharide production of Cordyceps militaris via mycelial
cell immobilization on plastic composite support in repeated-batch fermentation

International Journal of Biological Macromolecules 250 (2023) 126267

bottom of page