NEET BIOLOGY

Detailed explanation-1: -Nata de coco is coconut water fermented foods by the bacteria Acetobacter xylinum. In general, the production of nata de coco is done by direct inoculation into liquid medium.

Detailed explanation-2: -Acetobacter xylinum is the most frequently used and effective BC for producing bacteria (Sharma and Bhardwaj, 2019).

Detailed explanation-3: -Nata de coco is a dietary fiber that produced from coconut water through fermentation process which involved microorganism, hereinafter known as nata seed. The ability of coconut water to produce nata de coco is caused by rich and relatively complete nutritional content, as well as suitable for Acetobacter xylinum [1].

Detailed explanation-4: -Apart from coconut water and starter (Acetobacter xylinum bacteria), making nata de coco also requires ingredients such as sugar as a carbon source, ammonium sulfate (ZA) as a nitrogen source and vinegar or citric acid.

Detailed explanation-5: -The common process for the production of nata de coco uses coconut water or coconut milk as a fermentation medium with supplements of sucrose and ammonium sulfate at concentrations of 5%–10% and 0.5%–0.7% respectively. The initial pH of the fermentation medium is normally adjusted to 4.0–5.0 with diluted acetic acid.