ISSN: 0973-7510
E-ISSN: 2581-690X
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.
Optimization, Nata-de-Coco, Gluconoacetobacter xylinum
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