Utilization of coconut water from coconut industry for production of nata-de-coco: a microbiologically processed food product.

摘要

Bacterial isolate NAPA₃ produced maximum yield of 41.59 of fresh nata per 100 ml of fresh nata per 100 ml of coconut water followed by isolate NAAP₃ (37.0 g). isolate NAC-19 (31.0 g) and isolate NATA-11 (30.0 g). Enrichment of coconut water with pineapple juice has further increased the nata-de-coco production.