Scholarlink

<p>In the sustainable sugarcane initiative, chip buds or single budded setts are the primary method of propagating sugarcane in protrays. After the buds or single budded setts are chipped, the remaining canes are nearly useless in the field. The chipped cane waste is a good source of a sugar-rich substrate for fermenting cellulose/nata producing bacteria. When <i>Komagataeibacter rhaeticus</i> (NAIMCC TB 3976) was tested for cellulose production in a medium made from sugarcane juice, it was found that the organism produced an edible cellulosic dessert known as <i>Nata de saccharum</i>. Different treatments such as T1-Cane juices from chip away cane wastes from 6–7&#xa0;month old seed cane. T2-Sugarcane juice from 6&#xa0;month old cane, T3-Fully matured 12&#xa0;month old cane, and T0-mature coconut water medium (control) were fermented separately using <i>Komagataeibacter rhaeticus</i> and incubated under static fermentation for 10&#xa0;days. All the treatments produced a chewy, juicy, fibrous <i>Nata de saccharum</i>. The juice from chip bud cane wastes (T1) produced a significantly greater yield of <i>Nata de saccharum</i> compared to the control. Further harder and firmer cubes of <i>Nata de saccharum</i> with texture of 59.77 N were produced. However the texture from other two treatments such as (T1) and (T2) were 43.00 N and 42.10 N respectively. The <i>Nata de coco</i> prepared from mature coconut water was very highly accepted with 99% score closely followed by (T2) and (T1) of 96% and 95% respectively. The findings of the study asserts that <i>Nata de saccharum</i>, which is accepted based on sensory evaluation, can be made by fermenting sugarcane juice obtained from chip bud canes.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Fermentative Production of Nata de Saccharum from Sugarcane Juice Derived from Chip Bud Cane Wastes

  • 期刊论文

  • 发表日期：

    2026年6月23日

查看全文
  • G. Gayathry,
  • R. Anitha,
  • K. Jothilakshmi

摘要

In the sustainable sugarcane initiative, chip buds or single budded setts are the primary method of propagating sugarcane in protrays. After the buds or single budded setts are chipped, the remaining canes are nearly useless in the field. The chipped cane waste is a good source of a sugar-rich substrate for fermenting cellulose/nata producing bacteria. When Komagataeibacter rhaeticus (NAIMCC TB 3976) was tested for cellulose production in a medium made from sugarcane juice, it was found that the organism produced an edible cellulosic dessert known as Nata de saccharum. Different treatments such as T1-Cane juices from chip away cane wastes from 6–7 month old seed cane. T2-Sugarcane juice from 6 month old cane, T3-Fully matured 12 month old cane, and T0-mature coconut water medium (control) were fermented separately using Komagataeibacter rhaeticus and incubated under static fermentation for 10 days. All the treatments produced a chewy, juicy, fibrous Nata de saccharum. The juice from chip bud cane wastes (T1) produced a significantly greater yield of Nata de saccharum compared to the control. Further harder and firmer cubes of Nata de saccharum with texture of 59.77 N were produced. However the texture from other two treatments such as (T1) and (T2) were 43.00 N and 42.10 N respectively. The Nata de coco prepared from mature coconut water was very highly accepted with 99% score closely followed by (T2) and (T1) of 96% and 95% respectively. The findings of the study asserts that Nata de saccharum, which is accepted based on sensory evaluation, can be made by fermenting sugarcane juice obtained from chip bud canes.