SUSTAINABLE KOMBUCHA AND BACTEIAL CELLULOSE PRODUCTION

Abstract

This review aims to evaluate the sustainable production potential of bacterial cellulose (BC) produced through kombucha fermentation from a biotechnological perspective. Kombucha is a fermented beverage obtained by the fermentation of black or green tea with a symbiotic culture of bacteria and yeast (SCOBY), during which a cellulosic biofilm is formed that exhibits high purity, biocompatibility, and mechanical strength. Unlike plant-derived cellulose, bacterial cellulose does not require chemical pretreatment, involves lower energy and water consumption, and generates minimal waste, making it a more environmentally sustainable biomaterial. Furthermore, the use of agricultural and food industry by-products as substrates not only reduces production costs but also supports the principles of the circular economy. This review discusses the effects of various waste-based substrates on bacterial cellulose production and quality characteristics, as well as the critical role of microbial consortia and fermentation parameters in sustainable production. Overall, bacterial cellulose obtained via kombucha fermentation is considered a promising alternative for environmentally and economically sustainable biomaterial production.

Keywords

• Kombucha
• bacterial cellulose
• sustainability
• fermentation
• SCOBY

SÜRDÜRÜLEBİLİR KOMBUCHA VE BAKTERİYEL SELÜLOZ ÜRETİMİ

Abstract

Kombucha fermantasyonu yoluyla üretilen bakteriyel selülozun (BC) sürdürülebilir üretim potansiyelini biyoteknolojik açıdan değerlendirmektir. Kombucha, siyah veya yeşil çayın simbiyotik bakteri ve maya kültürü (SCOBY) ile fermente edilmesi sonucu elde edilen bir içecektir ve fermantasyon sürecinde oluşan selülozik biyofilm, yüksek saflık, biyouyumluluk ve mekanik dayanıklılık gibi özelliklere sahiptir. Bitkisel kaynaklı selülozun aksine kimyasal ön işlem gerektirmemesi, enerji ve su tüketiminin düşük olması ve atık oluşumunu azaltması, bakteriyel selülozu çevresel açıdan daha sürdürülebilir bir biyomalzeme haline getirmektedir. Ayrıca tarım ve gıda endüstrisi yan ürünlerinin substrat olarak kullanılması, hem üretim maliyetlerini düşürmekte hem de döngüsel ekonomi yaklaşımını desteklemektedir. Bu derlemede, farklı atık bazlı substratların bakteriyel selüloz üretimi ve kalite özelliklerine etkileri ile mikrobiyal konsorsiyum ve fermantasyon parametrelerinin sürdürülebilir üretim üzerindeki belirleyici rolü ele alınmıştır. Sonuç olarak, Kombucha fermantasyonu ile elde edilen bakteriyel selüloz, hem çevresel hem de ekonomik açıdan sürdürülebilir biyomalzeme üretimi için umut vadeden bir alternatif olarak değerlendirilmektedir.

Keywords

• Kombucha
• bakteriyel selüloz
• sürdürülebilirlik
• fermantasyon
• SCOBY

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