title: Nano-tubular cellulose for bioprocess technology development.
abstract: Delignified cellulosic material has shown a significant promotional effect on the alcoholic fermentation as yeast immobilization support. However, its potential for further biotechnological development is unexploited. This study reports the characterization of this tubular/porous cellulosic material, which was done by SEM, porosimetry and X-ray powder diffractometry. The results showed that the structure of nano-tubular cellulose (NC) justifies its suitability for use in "cold pasteurization" processes and its promoting activity in bioprocessing (fermentation). The last was explained by a glucose pump theory. Also, it was demonstrated that crystallization of viscous invert sugar solutions during freeze drying could not be otherwise achieved unless NC was present. This effect as well as the feasibility of extremely low temperature fermentation are due to reduction of the activation energy, and have facilitated the development of technologies such as wine fermentations at home scale (in a domestic refrigerator). Moreover, NC may lead to new perspectives in research such as the development of new composites, templates for cylindrical nano-particles, etc.
authors.affiliation: Food Biotechnology Group, Department of Chemistry, University of Patras, Patras, Greece. a.a.koutinas@upatras.gr
authors.forename: Athanasios A
authors.initials: AA
authors.lastname: Koutinas
authors.forename: Vasilios
authors.initials: V
authors.lastname: Sypsas
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Kandylis
authors.forename: Andreas
authors.initials: A
authors.lastname: Michelis
authors.forename: Argyro
authors.initials: A
authors.lastname: Bekatorou
authors.forename: Yiannis
authors.initials: Y
authors.lastname: Kourkoutas
authors.forename: Christos
authors.initials: C
authors.lastname: Kordulis
authors.forename: Alexis
authors.initials: A
authors.lastname: Lycourghiotis
authors.forename: Ibrahim M
authors.initials: IM
authors.lastname: Banat
authors.forename: Poonam
authors.initials: P
authors.lastname: Nigam
authors.forename: Roger
authors.initials: R
authors.lastname: Marchant
authors.forename: Myrsini
authors.initials: M
authors.lastname: Giannouli
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Yianoulis
mesh_terms: D001709:Biotechnology; D002482:Cellulose / Q000737:chemistry*; D005285:Fermentation; D005524:Food Technology / Q000379:methods*; D005612:Freeze Drying; D005632:Fructose / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D049329:Nanostructures; D043942:Nanotubes / Q000737:chemistry*; D061352:Pasteurization
chemical_list: D005632:Fructose; D002482:Cellulose; C008133:invert sugar; D005947:Glucose