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<p>Bacterial cellulose (BC) production using cost-efficient food waste substrates was investigated with <i>Komagataeibacter sucrofermentans</i>, targeting fruit peels (orange, banana, watermelon), staple foods (rice, noodles, steamed bread), and waste pepper. After 7 days of static culture, rice medium yielded the highest BC (12.03 ± 0.56 g/kg), followed by watermelon peel (10.54 ± 0.09 g/kg) and mixed staple foods (10.30 ± 0.56 g/kg). Pepper-derived BC (P-BC) exhibited the highest crystallinity index (79.89%), attributed to phenol-mediated hydrogen bonding, while rice- and watermelon-derived BC (R-BC and W-BC) showed excellent tensile strengths (54.29 and 66.03 MPa, respectively) attributed to dense fiber networks. A Brunauer–Emmett–Teller analysis revealed some macropores in orange peel-derived BC (O-BC, up to 1170 nm) with a specific surface area (SSA) of 32.09 m<sup>2</sup>/g and mostly mesopores in P-BC (4–118 nm) with a smaller SSA. Large pore sizes in R-BC (up to 1190 nm) enabled the highest observed water-holding capacity of 97.36 g per g of dry weight. A one-step sterilization/extraction method reduced the need for enzymatic pretreatment, demonstrating its feasibility for sustainable BC production. Furthermore, this study highlights waste pepper as a novel substrate and underscores the impact of food waste sources on BC microstructure and functional properties, advancing circular economy approaches for biopolymer synthesis.</p>

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Production of bacterial cellulose from diverse food wastes: effects on physical properties, structure, and performance

  • 期刊论文

  • 发表日期：

    2025年9月22日

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  • Muwei Ye,
  • Nan Mei,
  • Heng Zheng,
  • Baicheng Wu,
  • Wenlong Wei,
  • Weiran Dong,
  • Deyu Song,
  • Wei Ding,
  • Ning Ye,
  • Pier-Luc Tremblay,
  • Tian Zhang

摘要

Bacterial cellulose (BC) production using cost-efficient food waste substrates was investigated with Komagataeibacter sucrofermentans, targeting fruit peels (orange, banana, watermelon), staple foods (rice, noodles, steamed bread), and waste pepper. After 7 days of static culture, rice medium yielded the highest BC (12.03 ± 0.56 g/kg), followed by watermelon peel (10.54 ± 0.09 g/kg) and mixed staple foods (10.30 ± 0.56 g/kg). Pepper-derived BC (P-BC) exhibited the highest crystallinity index (79.89%), attributed to phenol-mediated hydrogen bonding, while rice- and watermelon-derived BC (R-BC and W-BC) showed excellent tensile strengths (54.29 and 66.03 MPa, respectively) attributed to dense fiber networks. A Brunauer–Emmett–Teller analysis revealed some macropores in orange peel-derived BC (O-BC, up to 1170 nm) with a specific surface area (SSA) of 32.09 m2/g and mostly mesopores in P-BC (4–118 nm) with a smaller SSA. Large pore sizes in R-BC (up to 1190 nm) enabled the highest observed water-holding capacity of 97.36 g per g of dry weight. A one-step sterilization/extraction method reduced the need for enzymatic pretreatment, demonstrating its feasibility for sustainable BC production. Furthermore, this study highlights waste pepper as a novel substrate and underscores the impact of food waste sources on BC microstructure and functional properties, advancing circular economy approaches for biopolymer synthesis.