Table 6.
Textural characteristics of bacterial cellulose (BC) samples produced in the Corinthian currant finishing side-stream extracts (CFS) supplemented with nitrogen (N)-source or cheese whey.
| Parameter | BC Sample | |||||
|---|---|---|---|---|---|---|
| BCHS | BC4 | BC7 | ||||
| N-Source | Whey | N-Source | Whey | N-Source | Whey | |
| Surface area (m2/g) | 6.5 | 6.0 | 4.2 | 5.0 | 6.5 | 8.0 |
| Average pore diameter (Å) | 201 | 204 | 176 | 195 | 220 | 229 |
| Cumulative pore volume (cm3/g) | 0.04 | 0.04 | 0.03 | 0.06 | 0.05 | 0.04 |
| Crystallinity Index (%) | 70.6 | 72.4 | 64.6 | 64.4 | 70.0 | 70.1 |
| Crystallite size (Å) | 32.4 | 31.9 | 29.4 | 28.4 | 34.0 | 31.8 |
BCHS, produced in Hestrin–Schramm (HS) medium for 7 days; BC4, produced in CFS extract for 4 days; BC7, produced in CFS extract for 7 days.