Abstract/Summary

Bacterial cellulose (BC) is highly pure and has unique properties such as flexibility, hydrophilicity, crystallinity, and a 3D network. This study investigated the effects of carbon source and cultivation conditions on BC production and structure. The most suitable carbon source was found to be fructose, and high BC concentrations were achieved under static and agitated cultures. NaOH and NaOCl solutions were effective in removing trapped cells, but high alkali concentrations led to structural damage of BC. A combination of weak NaOH and Nicoll was the most effective purification method that preserved the fibre structure and crystallinity of BC. In vitro gastrointestinal simulation showed that BC increased viscosity in the stomach but did not have prebiotic effects. Overall, BC has potential as a satiety food formulation.