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Other from Philippines
Coconut water is boiled with sugar and a nitrogen source, soured with acetic acid and seeded with cellulose-making acetic acid bacteria. Left still in shallow trays for one to three weeks, it grows a thick white mat of bacterial cellulose that is cut into cubes, boiled and packed in syrup. Made in 5 steps over 8 days – 20 days. The longest step, leave still in shallow trays, takes 8–20 days (Thankappan G 2018) and runs at 27–30 °C (Mardesci H. 2018). Komagataeibacter species (formerly Acetobacter xylinum, Gluconacetobacter xylinus); strains from a nata production facility belonged to this genus and Komagataeibacter nataicola do most of the fermenting.
| Main step | 8–20 daysReported[thankappan2018][mardesci2018] | Leave still in shallow trays |
|---|---|---|
| Temperature | 27–30 °CReported[mardesci2018] | Leave still in shallow trays |
| Acidity | pH 4.2Set[thankappan2018] | Cool, sour and add the starter |
| 1000 ml | Coconut water[thankappan2018] |
| 100 g | Sucrose · Without added sugar no nata formed in the trial[thankappan2018] |
| 5 g | Ammonium sulphate · Urea is another nitrogen source[thankappan2018][mardesci2018] |
| 3 ml (or 25 ml bilimbi juice) | Acetic acid · To bring the medium to pH 4.2[thankappan2018] |
| 100 ml | Starter culture of the cellulose-making bacterium[thankappan2018] |
| 100 ml | Mother liquor from an earlier batch[thankappan2018] |
| Up to 65 °Brix | Sugar syrup, to pack the cubes[thankappan2018] |
| Starter | defined culture: a Komagataeibacter (Acetobacter xylinum) starter plus mother liquor from an earlier batch |
Total time across the recorded steps: 8 days – 20 days
What changes: Coconut water is filtered and boiled with sugar and a nitrogen source
Sugar in the medium is the main factor that decides the yield of nata. Output: sterile sweet medium.
Microbes at work in this step
boiling kills the wild microbes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nata de coco is valued for the mat the bacteria build, not for a change in the liquid. The same acetic acid bacteria make vinegar and kombucha, but here the medium is kept still and the cellulose layer is the food.
The medium is boiled before seeding and soured to pH 4.2, and the harvested cubes are boiled again before packing in heavy syrup.
Every number is labelled with how it is known. How this atlas is made
Nata de coco is credited to the Filipino chemist Teódula Kalaw África, who in 1949 proposed coconut water as a year-round substitute for seasonal pineapple juice in making nata. The account rests on secondary sources.
