ISSN: 0973-7510

E-ISSN: 2581-690X

Sudheerkumar Talawar , B. Narayanswamy and S.N. Ravindra
Department of Agricultural Microbiology, University of Agricultural Sciences, GKVK, Bangalore, India.
J Pure Appl Microbiol. 2015;9(1):335-340
© The Author(s). 2015
Received: 03/09/2014| Accepted: 22/10/2014| Published: 31/03/2015
Abstract

In this study the optimum fermentation conditions for the production of Nata-de-Coco from Nata isolates were determined in tender coconut milk broth. Among different isolates, used UASB-A (1.67g/5ml) produced highest Nata yield. Optimization of nutritional and environmental factors were carried out by using all four Nata producing isolates.  Among the different sugars used as carbon source, at 10 % sucrose level produced (1.99g/5ml) maximum Nata production. Organic sources of nitrogen found to be ideal over inorganic forms of nitrogen. At 1% peptone level, the highest Nata yield (1.88g/5ml) was obtained. The pH level of 4.0 (1.80g/5ml) and temperature of 300 C (1.71g/5ml) were found to be optimum for the production of Nata under static culture condition.

Keywords

Optimization, Nata-de-Coco, Gluconoacetobacter xylinum

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