Experimental Cookery from the Chemical and Physical Standpoint

Abstract

The effective culture method to produce bacterial cellulose from fruit juices by Acetobacter xylinum {NBRC} 13693 was examined. Bacterial cellulose production from various fruit juices including orange, pineapple, apple, Japanese pear and grape were investigated, and the possibility of producing bacterial cellulose from those juices was suggested. The yields of the bacterial cellulose were increased by addition of the nitrogen source to the fruit juices. In addition, it was confirmed that the orange and Japanese pear juices were suitable medium for a bacterial cellulose production. The bacterial cellulose was produced from the various component of orange such as a peel and squeeze residue, and the bacterial cellulose of 0.65 g (dry weight) was produced from the orange of 100 g, and the solid residue from the orange was about 17.2 g.