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Effect of legume flours (soybean and mungbean) on the growth and nata production of Acetobacter aceti Subsp. Xylinum on coconut milk medium / by Suranti

By:

Suranti [author]

Material type: Text

TextLanguage: English Publication details: Los Baños, Laguna : 1989. Cavite State University- Main Campus,Description: 124 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.65 Su7 1989

Online resources:

Click here to view thesis abstract and table of contents

Abstract: SURANTI. University of the Philippines at Los Banos, June 1989. Effect of Legume Flours (Soybean and Mungbean) on the Growth and Production of Acetobacter aceti subsp. xylinum on Coconut Milk Medium. Major Professor : Dr. Priscilla C. Sanchez Soybean (Sy-4) and mungbean (Pag-asa-3) were germinated for 4 days and 3 days at ambient room temperature, respectively. The Sprouts were dried at 60-70 °c and then ground into flour. Different concentrations (0.1-1.0%) 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 the following parameters such as sugar, acid, mother liquor Concentration, incubation temperature, effect of light and volume of medium. In general, chemical parameters such as total soluble solid, pH, total titratable acidity and total sugar decreased during fermentation while reducing sugar slightly increased as incubation time progressed. In medium with soybean sprout flour the optimum conditions obtained were 0.35% flour, 8% sugar, 1.5% acid and 15% mother liquor ‘while in medium with mungbean sprout flour the best results were obtained with 0.40% flour, 10% sugar, 1.0% acid and 10% mother liquor. Nata yield was highest in both medium 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 sprout flour and mungbean sprout flour increased the yield of nata to 41.6% and 37.9% respectively grown in diluted coconut milk medium.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.65 Su7 1989 (Browse shelf(Opens below))		Link to resource	Room use only	T-1364		00007071

Thesis (MS--Food Science) University of the Philippines

Includes bibliographical references.

SURANTI. University of the Philippines at Los Banos, June 1989. Effect of Legume Flours (Soybean and Mungbean) on the Growth and Production of Acetobacter aceti subsp. xylinum on Coconut Milk Medium. Major Professor : Dr. Priscilla C. Sanchez

Soybean (Sy-4) and mungbean (Pag-asa-3) were germinated for 4 days and 3 days at ambient room temperature, respectively. The Sprouts were dried at 60-70 °c and then ground into flour.

Different concentrations (0.1-1.0%) 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 the following parameters such as sugar, acid, mother liquor Concentration, incubation temperature, effect of light and volume of medium.

In general, chemical parameters such as total soluble solid, pH, total titratable acidity and total sugar decreased during fermentation while reducing sugar slightly increased as incubation time progressed.

In medium with soybean sprout flour the optimum conditions obtained were 0.35% flour, 8% sugar, 1.5% acid and 15% mother liquor ‘while in medium with mungbean sprout flour the best results were obtained with 0.40% flour, 10% sugar, 1.0% acid and 10% mother liquor. Nata yield was highest in both medium 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 sprout flour and mungbean sprout flour increased the yield of nata to 41.6% and 37.9% respectively grown in diluted coconut milk medium.

Submitted to the University Library 01-07-1994 T-1364