Bacterial cellulose - innovative biopolymer and possibilities of its applications in dairy industry

Bacterial cellulose (BC) produced by some acetic bacteria shows a number of properties that allow use of this biopolymer in a wide range of industry sectors. Use of BC, characterised by high mechanical strength, thermal stability and selective permeability to liquids and gases, is desirable in such applications as immobilising material or carrier for living cells. BC can improve the quality of many dairy products by, e.g., emulsion stabilisation, filling in low-calorie food and providing dietary fibre. Moreover, BC can be used as a bioactive packaging material. In the dairy industry, interest in functional, health-promoting and natural products is growing. Nevertheless, the use of BC in the dairy industry is not widespread so far. Currently, only literature reports include use of BC as an emulsifier, fat substitute, carrier of bioactive substances and carrier of probiotics and/or enzymes. This review presents recent possibilities of BC application in the dairy industry.