The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (Nata-de-coco) by Acetobacter xylinum

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 11, 2008, Pages 2593-2599

  Jagannath, A ^a   Kalaiselvan, A ^a   Manjunatha, S S ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Acetobacter xylinum; Bacterial cellulose; Nata de coco

Indexed keywords

AMMONIUM COMPOUNDS; BACTERIOLOGY; CELLULOSE; CELLULOSE DERIVATIVES; FOOD PROCESSING; PH; REUSABILITY; SUGAR (SUCROSE); WATER CONTENT;

ACETOBACTER XYLINUM; AMMONIUM SULPHATE; BACTERIAL CELLULOSE; CELLULOSE PRODUCTION; COCONUT WATER; MOISTURE CONTENT; NATA-DE-COCO; NEW PRODUCTS; P H VALUES; PHYSICAL PROPERTIES; RESPONSE SURFACE METHODOLOGIES; SECOND-ORDER POLYNOMIALS; SMOOTH SURFACES; SOLE CARBON SOURCE; WATER-HOLDING CAPACITY; WET WEIGHT;

PH EFFECTS;

AMMONIUM COMPOUNDS; BACTERIA; BACTERIOLOGY; CARBON; CELLULOSE; CONCENTRATION; FOOD; MOISTURE CONTENT; PH; REGRESSION ANALYSIS; SUCROSE; SUGARS;

BACTERIA (MICROORGANISMS); GLUCONACETOBACTER XYLINUS;

EID: 52449084148     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9781-8     Document Type: Article

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