BACTERIAL CELLULOSE: PRODUCTION AND APPLICATIONS IN FOOD INDUSTRY

Abstract

Bacterial cellulose (BC) is a natural biopolymer of high purity, free of lignin and hemicellulose, with high crystallinity, water retention capacity, and mechanical strength. Its production depends on factors such as strain selection (especially from the genus Komagataeibacter), culture medium composition, carbon source, pH, temperature, and cultivation method, with static fermentation being the most suitable for obtaining films with greater structural organization. The use of agro-industrial residues as substrates emerges as a sustainable and economically viable alternative. In the food industry, BC is recognized as GRAS by the FDA and has applications as a fat replacer, texturizing agent, stabilizer, and source of dietary fiber. Studies demonstrate improvements in ice cream creaminess, juiciness of plant-based burgers, emulsion stability, and the quality of reduced-fat cheeses and processed meats. In addition, it stands out in the production of active films and packaging with antioxidant and antimicrobial properties, contributing to shelf-life extension. Thus, BC represents a sustainable and functional alternative for innovation in food products and packaging.