摘要：Cellulose is a polymer which is a structural component of the primary cellwall of green plants and it is widely used in industry. Today cellulose is produced mainly from plantal sources. However, the studies conducted during the last 30 years have concentrated on the cellulose producing bacteria. Bacterial cellulose differs from plantal cellulose as it is more pure, more suited to modification during the process, accepted as GRAS and has a larger water holding capacity. By virtue of these properties, bacterial cellulose is used in food industry for production of low calorie sweets and chips, as an additive in confectioneries and as a thickening agent in ice cream and salad dressing. In addition, it has a high potential as a safe coating agent for sausages and meats. It is thought that the results of the studies on use of bacterial cellulose in food processing will provide more opportinities in its widespread utilization.
