Open AccessCharacterization of Bacterial Cellulose (Nata de coco) from Lychee
Author(s) -
Hataitip Nimitkeatkai,
Suwalee Fong-in,
Tulaya Potaros
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012063
Subject(s) - coco , bacterial cellulose , food science , cellulose , sugar , chemistry , sucrose , starter , reducing sugar , biochemistry , artificial intelligence , computer science
Bacterial cellulose or Nata de coco is the polysaccharide produced from Acetobacter xylinum grown in coconut water. This research was investigated the possibility to obtain bacterial cellulose from lychee. The optimum ratio of lychee juice and coconut water and sugar concentrations needed for producing bacterial cellulose were studied. The ratio of lychee juice to coconut water was set to 0:1 (control), 1:2, 1:1, 2:1 and 1:0 with 10% A. xylinum starter culture and 12% sugar. The results showed that optimized ratio of lychee juice to coconut water was 2:1 which thickness and firmness were 1.2+0.2 centimeter and 284.9+15.6 N, respectively. The bacterial cellulose from lychee contained 98.44% moisture content, 0.53% ash and 2.62% fiber with average overall liking scores at moderate level. When compared the addition of sucrose into the medium at 10% and 12% for bacterial cellulose production. Results showed no correlation between the thickness and sugar used. This research demonstrated that lychee juice mixed with coconut water at 2:1, with 10% A. xylinum starter culture and 10% sugar, potentially produce the bacterial cellulose.