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Fabrication of edible bacterial cellulose scaffold for porcine smooth muscle cells to produce custom-textured cultured meat
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DOI：10.1016/j.ijbiomac.2026.153973.png)
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Abstract
En 中文
• pSMCs proliferated well on two-dimensional bacterial cellulose membranes while maintaining good viability. • The scaffold with the optimal stability was achieved using a 6:4 ratio of bacterial cellulose to sodium alginate. • pSMCs exhibit stronger activity in the B6S4 scaffold and can produce a large amount of collagen. • A edible, custom-textured scaffold material for cultured meat has been produced.
Keywords:
Cell-cultured meat
Bacterial cellulose
Porcine smooth muscle cells
Texture
Collagen
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8.5
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4.9W
Citations:
21.7W
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