Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids

Abstract

The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was conducted in the media of coconut water (50%, v/v) pre-fermented by 11 coconut-sourced yeast strains in static. Results suggested that coconut water pre-fermented by different yeast strains had varied effects on the production of BC. Compared with the use of fresh coconut water, the use of coconut water pre-fermented by Saccharomyces cerevisiae SC7 increased the BC yield by 165%. Both natural pre-fermentation and SC7 pre-fermentation altered the concentrations of amino acids in fresh coconut water. The addition of selected amino acids aspartic acid, glutamic acid, serine, methionine, threonine, isoleucine, phenylalanine, and proline at different concentrations had varied effects on the production of BC. The yield of BC was the highest when adding 3.0% (w/v) methionine. Moreover, adding 3.0% methionine allowed the production of BC with larger loops of looser aggregated microfibers, increased the crystallinity of BC from 64.8% to 69.4%, but decreased the temperature of maximum weight loss rate, hardness, and adhesiveness from 223 °C, 8.68 kg, and 92.8 g.sec to 212 °C, 7.01 kg, and 58.5 g.sec, respectively, in the test condition.

Enhancing bacterial cellulose production of Komagataeibacter nataicola through fermented coconut water by Saccharomyces cerevisiae: A metabonomics approach

“… Son et al (2003) found that the addition of tyrosine, valine, methionine, isoleucine, and glycine significantly inhibited BC production in Acetobacter sp. In our recently published study ( Lin et al, 2022 ), we demonstrated that the addition of serine significantly reduces BC production in natural fermented coconut water, whereas the addition of aspartic acid, glutamic acid, methionine, and isoleucine promotes BC production. These findings suggest that amino acids have a significant impact on BC production, but the effects may differ across bacterial strains.…”

Microbiological Safety and Quality of Fermented Products

“…The Special Issue focuses on the application of microorganisms in fermented foods, and it comprises four original papers [6][7][8][9] that address the third topic. In the first study [6], conducted by Feng et al, the production of baijiu using four strains of actinomycetes (Streptomyces violascens SPQ1, S. sampsonii SPS1, S. thermophilus SPG1, and S. griseus SPH1) was investigated.…”

“…The second study conducted by Lin et al [7] sheds light on the impact of prefermentation, using different yeast strains, on bacterial cellulose (BC) production in coconut water media. The findings emphasize the variability in BC yield when utilizing prefermented coconut water compared to fresh coconut water, with the pre-fermentation by Saccharomyces cerevisiae SC7 resulting in a remarkable 165% increase in BC yield.…”