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《China Brewing》 2014-06
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Comparison between coconut water and pineapple juice for bacterial cellulose production

LI Bin;ZHONG Chunyan;WANG Xibin;WANG Zhiguo;XIANG Dong;College of Food Science and Technology,Hainan University;Hainan Yeguo Foods Co.,Ltd.;  
Fermented coconut water and pineapple juice were used as culture mediums, and Acetobacter xylinum HN001 was used as fermentation strain for bacterial cellulose(BC). The acid production in pre-fermentation period, production period of BC gel with standard thickness and cellulose density were comparatively studied. Results showed that the pre-fermentation acid content of pineapple juice was higher than that of coconut water,which could speed up BC secretions by A. xylinum, and then shorten production cycle. While the cellulose density of BC gel using pineapple juice medium was lower than using coconut water.
【Fund】: 海南省重大科技项目(ZDZX2013011)
【CateGory Index】: TS255.44
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