microbial production of polysaccharides

October 4, 2017 | Autor: Nur Hanis | Categoría: Biology, Cell Biology
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MICROBIAL PRODUCTION OF POLYSACCHARIDES : CELLULOSE

INTRODUCTION
The most efficient producer of cellulose is Acetobacter Xylinum bacteria.
Bacterial Cellulose is different from plant cellulose because it has a lot of unique properties.
Cellulose is a major structural polysaccharides in plants, which is the most abundant organic compound in the living world.
Nata De Coco
It is informed that, 'Nata De Coco' is made up from coconut water.
Coconut water contains glucose, sucrose and fructose.
It is known that cellulose is a long chain polymer, made up of repeating units of glucose, as simple sugar.
HOW CELLULOSE IS FORMED FROM GLUCOSE?
Condensation polymers are one of two products made in condensation polymerisation reactions.
The formation of cellulose is an example of a condensation polymerisation reaction :



FURTHER EXPLANATION..
In the formation of cellulose, n glucose molecules combine to form cellulose chain and (n-1) molecules of water.
When two glucose monomers react, a hydroxyl group from each combine to condense a water molecule leaving an oxygen atom linking the two monomers.
The process repeats to form a chain.
Acetobactor Cellulose
PRODUCING CELLULOSE FROM THE FERMENTATION OF NATA DE COCO
Material :
Coconut water, Acetobacter Xylinum, Brown sugar and water.
Equipment :
Pan, stove, stirrer and fabric cloth.
FERMENTATION
Nata de Coco is a chewy, translucent, jelly-like foodstuff produced by the fermentation of coconut water, which gels through the production of microbial cellulose by acetobacter xylinum.
Firstly,the coconut water is assured to be clean from any substance. Then,the coconut water is poured in a pan and heated until boiled.
FERMENTATIVE PRODUCTION OF MICROBIAL CELLULOSE
For carbon source, glucose and sucrose are used as carbon sources for cellulose production.
Chemically, in food applications, pure cellulose can be used in processed foods as thickening an stabilizing agent.
The gel-like properties of microbial in cellulose, made this an attractive food base like Nata de Coco.
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