The optimal conditions for nata production from sugar palm syrup by Acetobacter xylinum TISTR 107

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ID: 107034
2005
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Abstract
The optimal conditions of nata production from the fermentation of sugar palm syrup by Acetobacter xylinum TISTR 107 was studied. The results showed that optimized production for a litre of sugar palm syrup medium should compose 15 ºBrix concentration, 7.0 g NH4H2PO4 and 0.7 g MgSO4. 7 H2O at pH 4.25 and incubation at room temperature. The thickness of nata production reached 1.15 cm in 9 days. Sensory evaluation showed that there were no significant difference in odor and acceptability between the nata from sugar palm syrup and the traditional nata production from coconut juice whereas there were significant differences in color and texture. However, the nata from sugar palm syrup gave a better texture. Chemical analysis of the nata produced under these optimal culture conditions revealed 0.13% protein, 0.012% fat, 2.74% fiber, 0.378% nitrogen-free extract, 0.11% ash and 96.63% moisture content. The results suggest that nata produced from sugar palm syrup can be used in food and confectionery.
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Authors T., Laochareonsuk,;S., Kaewtaro,;
Journal songklanakarin journal of science and technology (sjst)
Year 2005
DOI
DOI not found
URL
http://www.sjst.psu.ac.th/journal/27-6-pdf/14-sugar-palm-syrup.pdf
Keywords
microscopy Botany Technology (General) Engineering (General). Civil engineering (General) Biotechnology Technology Electrical engineering. Electronics. Nuclear engineering Descriptive and experimental mechanics Archaeology Science (General) Science Agriculture (General) nutrition. foods and food supply plant culture

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