Published: 17 Oct 2024(Updated: 08 Nov 2024)

•36 min

•36 min read

•Jérémie Chaussé, Vincent-Daniel Girard, Théotime Perron, Tamara Challut, Patrick Vermette

Characterization of bacterial cellulose produced by the KomEt strain isolated from a kombucha SCOBY

Food and beverageMicrobial bioprocess

Researchers at Université de Sherbrooke have successfully characterized bacterial cellulose (BC) produced from a novel strain isolated from a kombucha SCOBY. Using the Minitron incubator shaker and an INFORS HT bioreactor, they evaluated the mechanical, thermal, and chemical properties of BC, revealing its potential for applications in biomedical, textile, and cosmetic industries.

Access the full research article Featured product: Minitron incubator shaker

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