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Effect of Legume Flours (Soybean and Mung Bean) on the Growth and Nata Production of Acetobacter Aceti subsp. Xylinum on Coconut Milk Medium
Thesis Abstract:
Soybean (Sy-4) and mung bean (Pagasa 3) were germinated at ambient room temperature in four and three days, respectively. The sprouts were dried at 60-70°C and then ground into flour. Different concentrations (0.1-1.0 g) of soybean and mung bean sprout flours were tested as additives in diluted coconut milk medium for nata production. Optimum conditions were established based on parameters such as sugar, acid, mother liquor concentration, incubation temperature, effect of light, and volume of medium.
In general, chemical parameters such as total soluable acid, pH, total titrable acidity, and total sugar decreased during fermentation. Sugar reduction slightly increased as incubation time progressed.
In the medium with soybean sprout flour, the optimum conditions obtained were 0.35 percent flour, 8.00 percent sugar, 1.50 percent acid, and 15.00 percent mother liquor. For mung bean sprout flour, the best results were obtained when 0.40 percent flour, 10.00 percent sugar, 1.00 percent acid, and 10.00 percent mother liqour were used. Nata yield was highest in both media at 32°C and in the presence of light.
The most economical volume of medium per standard square plastic container was 700 ml or at 3.5 cm height.
Soybean and mung bean sprout flour increased the yield of nata grown in diluted coconut milk medium by 41.6 percent and 37.9 percent, respectively.