How Hempseed Meal Boosts Bacterial Cellulose Production?

Hempseed meal, a by‑product of oil extraction, is packed with proteins and carbs. These nutrients become a favorite snack for bacteria like Komagataeibacter nataicola, which turn them into bacterial cellulose (BC). In the lab, researchers tested solid concentrations from 8 to 16 °Brix to find the sweet spot. After 14 days of fermentation, 10 °Brix gave the best yield: 12.41 g of BC per litre. The process saw pH drop and organic acids rise, which slowed production. The resulting cellulose shows a 3‑D ribbon‑like network and about 70 % crystallinity. Its properties are impressive: high water‑holding (11.21 %), low oil‑holding (2.71 %), but excellent emulsifying and stability (34.33 % and 39.11 %). These traits make it perfect for food, pharma and biotech, where lightness, strength and liquid absorption matter.

Bacterial cellulose (BC) is a polysaccharide produced by acetogenic bacteria, characterized by a network of β‑1,4‑glucose microfibrils. A crystallinity of 70 % indicates a regular chain arrangement, providing high mechanical strength and thermal stability. FT‑IR analysis shows typical peaks at 3340 cm⁻¹ (O‑H bonds) and 2890 cm⁻¹ (C‑H), confirming material purity. The water‑holding capacity (11.21 %) is linked to the porosity of the 3‑D network, while the low oil‑holding capacity (2.71 %) points to a hydrophilic surface. Emulsification arises from –COOH and –OH groups interacting at the water‑oil interface, explaining the high stability index (39.11 %). Industrially, BC can replace synthetic polymers in food films, controlled‑release pharmaceutical coatings, and tissue‑engineering scaffolds, thanks to its biocompatibility and biodegradability. Moreover, using hempseed meal lowers substrate costs and valorizes an agro‑industrial by‑product, supporting a more circular production cycle.