Nata de Coco
- 1 Cellulose producing Bacteria
- 2 Gluconacetobacter hansenii
- 3 Other cellulose producing bacteria
Cellulose producing Bacteria
It seems a much more common thing than one thinks... Easy to find on rotten fruits, simple to isolate and ready to use, edible products etc. Kombucha brewers welcome!
While many scientists talk about "novel nano materials produced by bacteria", BNC (Bacterial NanoCellulose), seemingly invented in the 90ies... it turns out to be a commercial edible product for a loooong time coming from the Phillipines and also very wide-spread in Indonesia.
"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 File:2011_Nanocelluloses.pdf here
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.
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
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.
Other cellulose producing bacteria
This one below 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
Other sources "Nata de Coco"
Akbar's Workshop Protocal Translated
A. Making nata seedlings
- . Pineapple peeled, washed to produce pineapple meat. Pineapple meat is cut into small pieces, crushed, and the pulp is taken.
- . Pineapple pulp mixed with sugar and cooking water in a ratio of 6: 1: 3 until evenly distributed.
- . Put the mixture in a clean jar and cover in a filter cloth. Let stand for 2-3 weeks.
- . Leave uninterrupted for 2-3 weeks until a white layer or acetobacter xylinum seedlings are formed.
B. How to make nata:
- . Filter coconut water using a filter cloth then bring to a boil and chill.
- . 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.
- . 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.
- . 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.
- . 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.
- . 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.
- . For 10-20 minutes. The purpose of soaking and boiling is to eliminate the sour taste.
- . 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.
- . 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.