Joanna Maria Jasińska

Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges

Kombucha fermentation generates two fractions of potential relevance to food-packaging applications: a fermented liquid containing organic acids, polyphenols and other metabolites, and a cellulose-rich pellicle formed by cellulose-producing acetic acid bacteria. However, the fermented beverage, raw pellicle and purifie...