纳塔产生菌的分离鉴定和发酵特性研究

Ioslation and Identification of Nata producing Strain and Studies on Fermentation Characteristics

纳塔(nata)是一种由微生物经液态发酵形成于液体表面的凝胶膜状物[1],主要成分是纤维素[2,3]。目前在台湾和大陆的商品名叫“椰果”、“高纤椰果”,因其外形极象嫩椰肉,且最常用的发酵原料是椰子水。由于它持水性好,具有独特的凝胶状半透明质构,其最广泛的应用是加工成各?..

A nata producing strain W39 is isolated from sour rice wine, and it is identified as Acetobacter sp.. By electron microscopic observation and hydrolysis with cellulase, the main component of nata produced by W39 is confirmed to be cellulose. The fermentation characteristics of W39 is as follows: it can yield in the liquid the insoluble gel like cellulose only with the existence of oxygen. The forming of nata needs uncovered surface of static liquid.