Abstract
Objectives: This study investigated the effect of the Dorsata honey concentrations on the yield of BC, its biochemical properties, and its product cost of BC. Methods/Statistical Analysis: The experiment utilized five sets of cultures in three replicates and three samples in each replication. Data were treated using Analysis of Variance (ANOVA) and Least Significant Differences (LSD) using Completely Randomized Design (CRD) to test the disparity among the treatment means. Findings: Cellulose formation started two days after incubation when the growth medium became turbid and the surface layer of the translucent medium gradually thickened to form a thin film. The sucrose-based medium yielded the thickest A. xylinum. The media, with ≥50% of Dorsata honey, produced the highest weight of BC. The yield of wet BC increases with the number of fermentation days as long as the nutrient concentration is sufficient to sustain its growth. The media, having a honey concentration of up to 50%, showed the highest percentage of water absorption, while the edible film cultured in pure honey showed the highest water-resistant properties. The BC content of the culture with mixed carbon source provided a more significant source of the crude fiber of around 11–12% than pure sucrose. The treatments displayed comparable solubility in all the food-grade solvents used. Supplementing the medium with Dorsata honey increases the expenditure of nata production; however, it is a potential source of fiber that is richer than the sucrose-based medium. Applications: Dorsata honey renders it suitable for nata de coco development using A. xylinum. Keywords: Acetobacter Xylinum, Dorsata Honey, Efficacy
Highlights
Nata de coco, an indigenous dessert of the Philippines, is manufactured at an industrial scale in the country and the neighboring countries like Malaysia and Indonesia[1]
Refined sugar is pure sucrose derived from sugar cane
The medium containing sucrose as the sole carbon source obtained the maximum depth of nata
Summary
An indigenous dessert of the Philippines, is manufactured at an industrial scale in the country and the neighboring countries like Malaysia and Indonesia[1]. Nata de coco is usually produced by the fermentation of coconut water[1] or coconut milk, with a culture of A. xylinum, a gram-negative bacterium[3]. Sucrose and fructose are the most preferred carbon sources for nata production[3]. In the BC fermentation process, nata producers generally use refined sugar as a carbon source[5]. Several authors and researchers have utilized other sources of carbon for BC fermentation. In6, they applied grape pomace extract in the production of Bacterial Nanocellulose (BNC), while[7] optimized BC production using maple syrup as a carbon source[8] carried out fermentations for BC using molasses[9] exploited glucose or fructose or sucrose alone and a combination of these carbon sources for BC fermentation. To the awareness of the researchers, no one has yet documented the utilization of Dorsata honey from wild honeybees for bacterial culture
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