2019 Vigentini FMIB
Set-up of bacterial cellulose production from the genus Komagataeibacter and its use in a gluten-free bakery product as a case study
Vigentini I., Fabrizio V., Dellacà F., Rossi S., Azario I., Mondin C., Benaglia M., Foschino R.
The use of bacterial cellulose (BC) in food systems is still limited due to high production costs. The first objective of this work was to select Komagateibacter strains for cellulose productivity in growth trials with five different carbon sources and three nitrogen sources in controlled conditions. The synthesized and purified polymers were analyzed to verify their molecular structure through different techniques (NMR spectroscopy, ATR-FT-IR spectroscopy, XRD analysis) and to evaluate their water-holding and rehydration capacities. The second objective pursued was to set-up a product for bread-making containing acidity, bacterial cellulose and cells. The obtained material from a natural mutant of the most promising strain (Komagateibacter rheticus LMG 22126T) was tested for the preparation of gluten-free loaves in order to improve the sensory characteristics and extend durability.
Degree of innovation: Technology Readiness Level 6, Technology demonstrated in industrially relevant environment.
Vigentini I., et al. 2019. Set-up of bacterial cellulose production from the genus Komagataeibacter and its use in a gluten-free bakery product as a case study. Frontiers in Microbiology, 10:1953. doi:10.3389/fmicb.2019.01953.