Bacterial Cellulose Production from Fermented Fruits and Vegetables Byproducts: A Comprehensive Study on Chemical and Morphological Properties

This study aimed to produce α-cellulose from Bacterial Cellulose SCOBY (BCS) using alternative substrates from fermented fruit and vegetable byproducts: katuk leaves (KT), kale leaves (KL), guava (JB), dragon fruit (NG), and banana (PS). BCS production involved juice extraction, SCOBY inoculation, and sucrose addition, followed by 21 days of fermentation. Initially, the NG medium had the highest concentration of Total Reducing Sugars (TRS), but all media showed a decline as sugars were consumed. Fermentation reduced pH and increased total polyphenols, with KL and JB showing the highest rise (0.13-0.15 mg GAE/mL). Flavonoid levels varied, decreasing in KL and PS but increasing in KL, JB, and NG. Antioxidant activity decreased in NG (13.21%), while KL increased by 43.49%. BCS characteristics varied, with KL producing the thickest BCS (3.41±0.40 mm wet, 0.73±0.06 mm dry). The JB medium yielded the highest dry BCS (17.20±1.86%), with lower water content (81.13±1.71%). XRD analysis after alkali treatment revealed increased crystallinity in α-BCS, with crystallite sizes of 4.78 to 8.40 nm, larger than standard α-cellulose. α-BCS from kale showed higher DMSO compatibility than water. These results demonstrate the diverse properties of BCS from alternative substrates, highlighting potential industrial and biomedical applications.