Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis

doi:10.7506/spkx1002-6630-20200119-235

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (17): 97-103.doi: 10.7506/spkx1002-6630-20200119-235

• Food Engineering • Previous Articles Next Articles

Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis

LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin

(1. College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. Coconut Palm Group Co. Ltd., Haikou 570103, China; 3. Hainan Provincial Product Quality Supervision and Inspection Institute, Haikou 570203, China; 4. College of Sciences, Hainan University, Haikou 570228, China)

Online:2020-09-15 Published:2020-09-16

Abstract

Abstract: Objective: To explore the differences in the chemical composition of coconut waters from different producing countries and compare the effects of raw material composition and pre-fermentation treatment on the biosynthesis of bacterial cellulose (BC) from coconut water. Methods: Raw material coconut waters from three representative producing countries, namely, Vietnam, Indonesia and China (Hainan) were selected for physical and chemical analysis. Coconut water was pre-fermented in natural environment and made into a culture medium, which was then inoculated with BC-producing strains to produce BC membrane. After cultivation, the biosynthesis efficiency of BC membrane was analyzed. Results: There were significant differences in the contents of amino acids, mineral elements, total sugars and total acids among the three raw coconut waters. The contents of all analyzed chemical components in Hainan fresh coconut water were relatively high. The difference in the biosynthesis efficiency of BC from the different fresh coconut waters was positively related to the difference in their chemical composition. However, there was a quite different relationship after pre-fermentation. The BC yield of Vietnamese factory pre-fermented coconut water was 17.6 g/L, which was significantly higher than that of its fresh counterpart (52 times) and Hainan factory pre-fermented coconut water (3 times) (P < 0.05). Coconut water in the early stage of pre-fermentation was more beneficial to BC biosynthesis than in the late stage. These results showed that the natural components of coconut water were not the main cause of the significant difference in BC yield, while the pretreatment factors such as pre-fermentation environment and time contributed the most to increasing the yield of BC. Conclusion: This study provides reference for further biological understanding of the pre-fermentation process and research on the regulatory mechanism by which it greatly promote the biosynthesis of BC.

Key words: coconut water; bacterial cellulose; chemical composition; pre-fermentation treatment; yield analysis

CLC Number:

TS201.3

LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin. Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis[J]. FOOD SCIENCE, 2020, 41(17): 97-103.

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Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis

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