细菌纤维素的生产及在食品保鲜中的应用研究进展

蒋艺才; 张馨元; 袁树枝; 周雅涵; 王清

doi:10.19554/j.cnki.1001-3563.2025.21.015

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (21) : 133-144. DOI: 10.19554/j.cnki.1001-3563.2025.21.015

农产品保鲜与食品包装

细菌纤维素的生产及在食品保鲜中的应用研究进展

蒋艺才^1,2,3,4, 张馨元^1,2,3,5, 袁树枝^1,2,3*, 周雅涵⁴, 王清^1,2,3

作者信息 +

Advances in Production of Bacterial Cellulose and Its Application in Food Preservation

JIANG Yicai^1,2,3,4, ZHANG Xinyuan^1,2,3,5, YUAN Shuzhi^1,2,3*, ZHOU Yahan⁴, WANG Qing^1,2,3

Author information +

文章历史 +

摘要

目的介绍细菌纤维素（Bacterial cellulose,BC）的生产及在食品保鲜领域的研究进展,为BC的研究及产业化应用提供思路。方法总结BC生产用到的微生物菌株、合成途径,重点分析了影响BC产量的关键因素,并介绍了BC在生鲜果蔬、畜产品、水产品保鲜中的应用研究现状,提出BC生产及食品保鲜应用所面临的挑战和展望了未来的研究前景。结果醋杆菌属（Acetobacter）中的木醋杆菌（A. xylinum）在BC合成研究中最受关注,且BC的产量和特性受菌种、培养条件、培养基组分、培养基比表面积、发酵方式等因素影响。在食品保鲜领域主要利用BC的高负载特性包埋挥发性抗菌物质（如植物精油）制备抗菌复合薄膜或者包埋pH敏感物（如花色苷、姜黄素）制备食品新鲜度标签。结论 BC因来源于微生物,具有可降解、高负载和力学性能等,可以应用于食品防腐保鲜包装和新鲜度指示。但BC产业化应用受限于产能低、生产成本高,未来随着生物、材料等学科的不断发展,BC在食品保鲜领域具有广阔的研究前景。

Abstract

The work aims to introduce the production of bacterial cellulose (BC) and its research progress in food preservation, so as to provide insights for BC research and industrial-scale application. It summarized the microbial strains and synthetic pathways used in BC production, focusing on analyzing the key factors influencing BC yield, and presented the current research status of BC applications in preserving fresh fruits and vegetables, livestock products, and aquatic products. Furthermore, the challenges faced in BC production and its food preservation applications were discussed, alongside prospects for future research. Acetobacter xylinum (particularly within the genus Acetobacter) was the most intensively studied strain for BC synthesis. BC yield and properties were significantly influenced by factors including the bacterial strain, culture conditions, medium composition, medium specific surface area, and fermentation methods. In food preservation, BC's high loading capacity was primarily utilized to embed volatile antimicrobial substances (such as plant essential oils) for producing antimicrobial composite films, or to encapsulate pH-sensitive compounds (such as anthocyanins and curcumin) for developing food freshness indicators. Sourced from microorganisms, BC possesses properties like biodegradability, high loading capacity, and favorable mechanical strength, making it suitable for applications in food preservation packaging and freshness indication. However, the industrial application of BC is currently constrained by low production capacity and high costs. Notably, with ongoing advancements in biology, materials, and other related technology, BC exhibits broad research prospects in the food preservation field.

导出引用

蒋艺才, 张馨元, 袁树枝, 周雅涵, 王清. 细菌纤维素的生产及在食品保鲜中的应用研究进展[J]. 包装工程. 2025, 46(21): 133-144 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.015

JIANG Yicai, ZHANG Xinyuan, YUAN Shuzhi, ZHOU Yahan, WANG Qing. Advances in Production of Bacterial Cellulose and Its Application in Food Preservation[J]. Packaging Engineering. 2025, 46(21): 133-144 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.015

中图分类号： TB484

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