椰子纳塔发酵条件研究

Studies on the Conditions of Nata Fermentation in Coconut Water

研究了一株醋酸杆菌（Ａｃｅｔｏｂａｃｔｅｒｓｐ．）在椰子水培养液中发酵产生纳塔（ｎａｔａ）的适宜工艺条件：蔗糖７％，ＮＨ４Ｃｌ０．４％，ＫＨ２ＰＯ４０．２％，ＭｇＳＯ４０．０２％，ＣａＣｌ２０．０２％，ＦｅＳＯ４０．０００５％（Ｗ／Ｖ），酵母膏０．０５％，柠檬酸０．０２％，椰子水５０％～１００％（Ｖ／Ｖ），ｐＨ４．０，用大口容器盛装，３０℃静置培养１４～１８ｄ。在此条件下，于５００ｍｌ烧杯中发酵１６ｄ，最高可收获１８２ｇ重，３．３ｃｍ厚的纳塔，其外观和品质均符合纳塔食品的加工要求。

The optimum conditions of nata fermentation in coconut water by a strain of Acetobacter were studied.The strain could produce 3.3cm-thick nata weighting 182g in 500ml beaker when statically cultivated for 16 days under such conditions:cane sugar 7%, NH 4Cl 0.4%, KH 2PO 40.2%, MgSO 40.02%,CaCl 2 0.02%,FeSO 4 0.0005%(W/V), yeast extract 0.05%, citric acid 0.02%, coconut water 50%￣100%(V/V);temperature 30℃; pH4.0.The quality of nata produced as such is good for processing nata de coco.