ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
Investigating the Conditions for Nata-de-Coco Production by Newly Isolated Acetobacter sp.
American Journal of Food Science and Nutrition
Vol.4 , No. 1, Publication Date: Jun. 7, 2017, Page: 1-6
894 Views Since June 7, 2017, 944 Downloads Since Jun. 7, 2017

Huynh Xuan Phong, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam.


Le Thi Lin, Nguyen Ngoc Thanh, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam.


Bui Hoang Dang Long, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam.


Ngo Thi Phuong Dung, Biotechnology Research and Development Institute, Can Tho University, Can Tho City, Vietnam.


Nata-de-coco, a bacterial cellulose product, which is usually prepared by Acetobacter xylinum grown in mature coconut water, is a quite popular snack in Vietnam and other countries. This research was carried out to obtain pure Acetobacter strains that can produce high cellulose and to investigate the effect of fermenting conditions on cellulose production. Total aerobic microorganisms in four nata fermenting media, collected from local producers in Ben Tre and Vinh Long provinces, Vietnam, were in the range of 8.79-9.14 log cells/mL. Eight strains of Acetobacter sp. were isolated and identified by several biochemical and physiological tests. Acetobacter sp. strain N was selected as the best cellulose producing bacterium. Mature coconut water that incubated 60 h before fermentation and initial bacterial density of inoculum at 6 log cells/mL gave the highest yield (213.87 g cellulose/300 mL fermented mature coconut water). The addition of glucose into the medium up to 5°Brix was also increased the cellulose production (233.15 g/300 mL). Furthermore, the addition of both (NH4)2HPO4 and (NH4)2SO4 or only (NH4)2HPO4 gave higher cellulose yields, 248.23 and 247.70 g cellulose were obtained from 300 mL mature coconut water, respectively.


Acetobacter, Bacterial Cellulose, Cellulose Production, Nata-de-Coco


Nugroho, D. A. and P. Aji (2015). Characterization of Nata de Coco Produced by Fermentation of Immobilized Acetobacter xylinum. Agriculture and Agricultural Science Procedia, 3: 278-282.


Suwannapinunt, N., J. Burakorn and S. Thaenthanee (2007). Effect of culture conditions on bacterial BC (BC) production from Acetobacter xylinum TISTR976 and physical properties of BC parchment paper. Journal of Science and Technology, 14: 357-365.


Embuscado, M. E., J. S. Marks and J. N. BeMiller. (1994). Factors affecting the production of cellulose by Acetobacter xylinum. Food Hydrocolloids, 8: 407-418.


Chawla, P. R., I. B. Bajaj, S. A. Survase and R. S. Singhal. (2008). Microbial Cellulose: Fermentative Production and Applications. Food Technology and Biotechnology, 47 (2): 107-124.


Ramana, K. V., A. Tomar and L. Singh (2000). Effect of various carbon and nitrogen sources on BC synthesis by Acetobacter xylinum. World Journal of Microbiology and Biotechnology, 16: 245-248.


Melliawati, R. (2008). The evaluation of carrier material for incraesing qualities of gel inoculum for nata-de-coco. Biodiversitas, 9: 255-258.


Budhiono, A., B. Rosidi, H. Taher and M. Iguchi (1999). Kinetic aspects of bacterial cellulose formation in nata-de-coco culture system. Carbohydrate Polymers, 40: 137-143.


Nguyen Thi Hien (2006). Production of sodium glutamate and traditional fermentation products. Science and Technology Publishing House, Hanoi, Vietnam (in Vietnamese).


Nguyen Thuy Huong and Pham Thanh Ho (2003). Selection of Acetobacter xylinum for cellulose production in different media at pilot scale. Vietnam Journal of Applied Genetics, 3: 49.


Sudsakda, S., W. Srichareon and W. Pathom-Aree (2007). Comparision of three enrichment broths for the isolation of thermotolerant acetic acid bacteria from flowers and fruits. Research Journal of Microbiology, 2: 792-795.


Kaderel, T. T., T. Miyamoto, R. K. Oniang`o, P. M. Kutima and S. M. Njoroge (2008). Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi). African Journal of Biotechnology, 7: 2963-2971.


Moryadee, A. and W. Pathom-Aree (2008). Isolation of thermotolerant acetic acid bacteria from fruit for vinegar production. Research Journal of Microbiology, 3: 209-212.


Toda, K., T. Asakura, M. Fukaya, E. Entani and Y. Kawamura. (1997). Cellulose production by acetic acid-resistant Acetobacter xylinum. Journal of Fermentation and Bioengineering, 84: 228-231.


Masaoka, S., T. Ohe and N. Sakota (1992). Production of cellulose from glucose by Acetobacter xylinum. Journal of Fermentation and Bioengineering, 75: 18-22.

  Join Us
  Join as Reviewer
  Join Editorial Board