Journal of Pure and Applied MicrobiologyVol. 9 No. 1

Optimization of Fermentation Conditions for Nata-de-Coco Production

Sudheerkumar Talawar1, B. Narayanswamy2 and S.N. Ravindra3

Department of Agricultural Microbiology, University of Agricultural Sciences, GKVK, Bangalore, India.

Received on 03 September 2014 and accepted on 22 October 2014



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.