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<p>Bacterial cellulose (BC), a biopolymer synthesized by <i>Komagataeibacter xylinus</i> (ATCC 53524), was produced through static fermentation over 21 days to evaluate the influence of drying conditions on its functional and biodegradable properties. During fermentation, the pH gradually declined from 6.0 to 4.68, reflecting microbial activity associated with BC production. By day 21, the yield reached 69.58 ± 15.92 g/L (wet weight basis). SEM analysis revealed an interconnected fibril network for BC, with purified BC free of bacterial cells. The drying methods significantly influenced the materials characteristics: Thermal analysis showed three-stage degradation, with freeze-dried BC exhibiting the highest initial decomposition temperature (243.67&#xa0;°C), and oven-dried BC demonstrating superior thermal resistance (Tmax 352.96&#xa0;°C). Mechanical testing revealed that room temperature-dried BC possessed the highest tensile strength (59.13 MPa) and Modulus of elasticity (3684.23 MPa). All samples retained the native cellulose I structure and exhibited consistent molecular integrity, with oven-dried BC showing the highest crystallinity (89.3%). Freeze-dried BC exhibited the highest swelling ratio of 993.94%, followed by oven-dried (256.09%) and room temperature-dried BC (141.30%) after 24 h. BC demonstrated rapid biodegradability in soil, with minimal residuals after 4 weeks. These findings highlight how drying techniques can tailor BC properties for applications in sustainable food packaging.</p>

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Effects of Drying Conditions on the Structural, Functional and Biodegradability Properties of Bacterial Cellulose

  • 期刊论文

  • 发表日期：

    2025年8月28日

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  • Aakankshya Dhakal,
  • Jyoti Aryal,
  • Giovanna Aita,
  • Ragab Abouzeid,
  • Qinglin Wu,
  • Achyut Adhikari

摘要

Bacterial cellulose (BC), a biopolymer synthesized by Komagataeibacter xylinus (ATCC 53524), was produced through static fermentation over 21 days to evaluate the influence of drying conditions on its functional and biodegradable properties. During fermentation, the pH gradually declined from 6.0 to 4.68, reflecting microbial activity associated with BC production. By day 21, the yield reached 69.58 ± 15.92 g/L (wet weight basis). SEM analysis revealed an interconnected fibril network for BC, with purified BC free of bacterial cells. The drying methods significantly influenced the materials characteristics: Thermal analysis showed three-stage degradation, with freeze-dried BC exhibiting the highest initial decomposition temperature (243.67 °C), and oven-dried BC demonstrating superior thermal resistance (Tmax 352.96 °C). Mechanical testing revealed that room temperature-dried BC possessed the highest tensile strength (59.13 MPa) and Modulus of elasticity (3684.23 MPa). All samples retained the native cellulose I structure and exhibited consistent molecular integrity, with oven-dried BC showing the highest crystallinity (89.3%). Freeze-dried BC exhibited the highest swelling ratio of 993.94%, followed by oven-dried (256.09%) and room temperature-dried BC (141.30%) after 24 h. BC demonstrated rapid biodegradability in soil, with minimal residuals after 4 weeks. These findings highlight how drying techniques can tailor BC properties for applications in sustainable food packaging.