Difference between revisions of "Nata de Coco"

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Cellulose producing Bacteria

Food and edible jargon

It seems a much more common thing than one thinks... Easy to find on rotten fruits, in beer or wines, simple to isolate and ready to use for edible products etc. Kombucha brewers welcome! While kombucha is a complex symbiotic mixture of different organisms, other pure cultures can be isolated of cellulose producing bacteria, usually in the family of Acetobacter xylinum or related, now taxonomically called Komagataeibacter xylinus.

NataDeCoco googleSearch.png

While many scientists talk about "novel nano materials produced by bacteria", BNC (Bacterial NanoCellulose), seemingly invented in the 90ies... it turns out under the name Nato de Coco to be a commercial edible desert product for a loooong time coming from the Phillipines and also very wide-spread in Indonesia. Easy to get the started cultures from the local tradional markets or agro supply stores. See below.

"Homemade Nata de Coco (super easy with only 3 ingredients)"

Nata de coco is common in Indonesian desserts, and probably also in some Asian desserts. We all love nata de coco, especially when it is added to pudding mixture or sweet drinks. It is so refreshing and delicious.

Lately, I found some very easy recipes to make nata de coco at home. This was so easy and I didn’t even need fresh coconut flesh. All I needed were jelly powder, coconut water, and sweetened condensed milk. Yes, only 3 ingredients and it only took less than 5 minutes to make it. You can add sugar if you want it to be sweeter.

This was good and absolutely healthier than store bought nata de coco. I still keep them in the fridge (and I can’t stop munching on them) and hopefully, I can make some sweet dessert before I finish them all by myself……….

Sciency talk

Commercial BNC.png

"Nanocelluloses: A New Family of Nature‐Based Materials"

Klemm, D. , et. al (2011),m Angew. Chem. Int. Ed., 50: 5438-5466. doi:10.1002/anie.201001273 Download .pdf here: File:2011_Nanocelluloses.pdf

When BNC fleeces were submerged in a dispersion of multiwalled carbon nanotubes (MWCNTs) for several hours, individual MWCNTs adhered strongly to the surface and inside of the BNC fleeces. Conductivity measurements demonstrated that the incorporation of carbon nanotubes is a suitable way to prepare electrically conductive BNC membranes.

Transparent and electrically conducting films were also fabricated by the adsorption of single-walled carbon nano-tubes on bacterial cellulose membranes embedded in a transparent polymer resin. In this way, films with a wide range of transmittance and surface-resistance properties could be obtained by controlling the immersion time and carbon-nanotube concentration. A transparent conducting film with a transmittance and surface resistance of 77.1 % at 550 nm and 2.8 kW sq �1 , respectively, was fabricated from a 0.01 wt % carbon-nanotube dispersion during an immersion time of 3 h. The transparent conducting films were quite flexible and maintained their properties even after crumpling.

BNC layers have also been investigated as loudspeaker vibration films. It was demonstrated that these films have the advantages of simple manufacturing by bacterial biofabrication, good mechanical properties and thermal stability, good fundamental characteristics of a sound-vibration film, high specific elasticity and loss factor, long service life, and environmental friendliness.

Nata de Coco aka Komagataeibacter xylinus

The best!!!

This one is the main bacteria that is commonly used, but has many names and strains....

Komagataeibacter xylinus, formerly known as Acetobacter xylinum or Gluconacetobacter xylinus

Nata de Soya

It's what the honfies used for their SOYA C(O)U(L)TURE

Gluconacetobacter hansenii (present from Isaac from Chile)

What is it?

the name of your traveling companion is Gluconacetobacter hansenii (cellulose strain).

Below is the media for optimal cellulose production, but we use it for culturing etc.

Isaac chile.jpg

Hestrin–Schramm (HS) medium (for 500mL)

  • 2.5g yeast extract (0.5% w/v)
  • 2.5g peptone (0.5% w/v)
  • 1.35g Na2HPO4 (0.27% w/v)
  • 0.75g citric acid (0.15% w/v)
  • 10g glucose (2%w/v) - NB autoclave this separately as 20% glucose, and add 50ml to 450ml of the rest of the media

other tips

I think is no problem with split the amount I gave you. To accomplish it, you should inoculate the media with a piece of the cellulose-bacteria layer and left it growing without agitation at room temperature (you only have to be careful with the contamination at the moment of inoculation!).

You can get a lot more information from this group of iGEM: http://2014.igem.org/Team:Imperial

If you are interested on dye the cellulose with bacterial pigments, we usually do this way:

  • grow the cellulose paper
  • remove the excess of media
  • use the cellulose paper as substrate, by plating (with L-shape spreader) a pigment producer O.N. bacterial culture over the wet cellulose paper.
  • Bacterias will grow on that side of the paper and produce the dye. If you want to have both sides dyed, repeat the process on the other side.

I hope it is clear :)

have a good time on Japan and don't hesitate to ask me if you need something.

How to make it

Taken from this website



  • Coconut water
  • Acetic acid
  • Refined sugar
  • Nata starter
  • Ammonium phosphate


  • Weighing scale
  • Strainers
  • Wide-mouthed glass jars or basins
  • Kettles


  1. The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added.
  2. 110-150 ml. of starter (available at ITDI) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.
  3. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.

Dessert Making. The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.

Where to get it?

Local sources "Nata de Coco"

NataDeCoco and Coconut.jpg


AgroTekno Lab Store in Yogyakarta: https://goo.gl/maps/SS2MAxJJTrjnRZKx7

Buy it online

Wild type isolation - Akbar's Workshop Protocal Translated

A. Making nata seedlings

  1. . Pineapple peeled, washed to produce pineapple meat. Pineapple meat is cut into small pieces, crushed, and the pulp is taken.
  2. . Pineapple pulp mixed with sugar and cooking water in a ratio of 6: 1: 3 until evenly distributed.
  3. . Put the mixture in a clean jar and cover in a filter cloth. Let stand for 2-3 weeks.
  4. . Leave uninterrupted for 2-3 weeks until a white layer or acetobacter xylinum seedlings are formed.

B. How to make nata:

  1. . Filter coconut water using a filter cloth then bring to a boil and chill.
  2. . Mix granulated sugar (100 g / l coconut water), 20 ml vinegar acid / l coconut water and Acetobacter xylinum seeds (170 ml) into coconut water in a mixing pan, then stir until evenly distributed. The mixture has acidity (pH) 3-4.
  3. . Enter the mixture into a natural jar with a mixture height of 4-5 cm, then cover with a cloth. Place the jar in a clean and safe place.
  4. . After 15-20 days of the fermentation process, a layer of nata is formed on the surface of the liquid with a thickness of 1-2 cm. Nata layer with a weight of + 200 g. The liquid under the nata is the liquid of the seed that can be used for making the next nata.

Harvesting nata.

  1. . The nata layer is carefully removed using a clean fork or clamp so that the liquid under the layer is not polluted. The liquid under the nata can be used as seedling liquid in subsequent processing.
  2. . Remove the membrane attached to the bottom of the nata, washed and cut in the form of cubes with a size of 1.5 x 1.5 x 1.5 cm and washed. Pour and soak the nata de coco pieces in a plastic bucket for 3 days and replace the immersion water every day. After that, nata boiled until boiling at 110oC for.
  3. . For 10-20 minutes. The purpose of soaking and boiling is to eliminate the sour taste.
  4. . Nata is put in the syrup then simmer at a temperature of 100oC + 15 minutes, after that if necessary can be added to the ingredients of vanilla or other fragrance and salt to taste, then left for 1 night. Make nata syrup in the ratio of 3 kg of cut nata products, 2 kg of sugar and 4.5 l of water are needed. First the sugar is poured into water, heat until dissolved and then strain.
  5. . Next, nata is packed in a plastic bag or jam jar with a ratio between solids and 3: 1 liquid, the bottle is tightly closed, then boiled in boiling water for 30 minutes. Lift and cool in the air with the lid on the bottom, then the bottle is labeled and ready to be marketed.

Video instruction

Further info