Cellulose-based meats? The future of vegan cured meat dependent on bacteria | Gdańsk University of Technology

Bacterial cellulose is a biopolymer synthesized by non-pathogenic bacteria, naturally present in the environment. Its chemical composition is the same as that of plant cellulose. The fibers of bacterial cellulose, however, are a thousand times thinner than fibers in plant cellulose. The bacteria that produce cellulose for protection include: Komagataeibacter xylinus.

Bionanocellulose has exceptionally valuable functional properties, resulting from its unique molecular structure, formed by the chemically ultra-pure β-1,4-glucan. The main features of bionanocellulose are high hygroscopicity, flexibility and mechanical strength. Various physical and chemical forms of bionanocellulose are increasingly used in the production of food products.

Too little protein, too much salt

Agata Sommer has studies cellulose for a couple of years now. As part of a project named „Bacterial cellulose as a matrix for vegetarian meat substitutes”, funded from IDUB resources, the researcher has been working on solutions that would allow to use the polymer as the main ingredient of vegan cured meat. 

The researcher began her work by assessing the composition and nutritional value of a group of products classified as vegan cured meat and sausages, which are widely available to consumers.

– There are increasingly more avegan products on supermarket shelves. I wanted to check whether it was safe and nutritious for the body to consume them, i.e. whether the product had the right healthy fats and the optimal amount of protein Studies have shown that many products have a healthy composition in terms of the right fatty acids, but in almost all of them, the problem is too little protein and an excess of salt. This is also a problem with most of highly processed foods - explained the researcher.

Zero calories, optional flavor

Bacterial cellulose is already known and used in the food industry. It is an edible product that has no taste or calories, and is not digested by humans, but just like fiber, quickly induces a feeling of satiety. It is in the form of a hydrogel. It can be produced on an industrial scale, but also for home use. It occurs, for example, in the form of a tea mushroom in a drink with health-promoting properties, which is becoming more and more popular in Poland - kombucha.

– Thanks to its properties, bacterial cellulose is a very good base for the production of various products. My research concerns only vegan cured meats, but cellulose is already used, for example, as an additive in desserts. Since it is has no smell or taste, you can give it any desired taste, smell and nutritional value - explains the researcher.

In the laboratory, cellulose is obtained from both static and shaking culture. Stirring reduces the length of the cellulose fibers, making their consistency looser.

After the culture is completed, the material is purified of bacteria and bacterial medium components so that it does not undergo further fermentation. Pure cellulose is subject to further modifications.

– My goal is to obtain a product with the highest possible taste and nutritional value –  sums up the researcher.

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Funded from the Argentum Triggering Research Grants program

Project name: “Bacterial cellulose as a matrix for vegetarian meat substitutes”, grant awarded: PLN 175 990

Implemented within BioTechMed Centre