The Critical Control Points of Making Starter Of Nata de Coco

There are several the critical control points of making starter of nata de coco.

• Firstly use a transparent bottle, not the dark, it is use to make it easier to identify good nata, because nata will grow on the surface of the medium.
• Secondly Bottles should be washed and brushed, especially on the inside, aim to remove dirt and oil in the bottle. Because if there are some oils in the bottle, these oils will inhibit the growth of bacterial.
• Thirdly at the coconut water boiling stage, when adding acetic acid should be checked the pH of coconut water medium, not too acid or base. Optimum pH for growth of A. xylinum bacteria about 3 - 4.
• Fourthly, at the fermentation stage, the bottle must be closed with a paper, where before, it must be sterilized by heated briefly on the fire or put into the oven at a temperature of about 800C. This purpose is to reduce the contamination that can inhibit the growth of Acetobacter xylinum. Beside it, the fermentation room temperature must be maintained between 280 - 320C.
• And finally when fermentation process was 6 days, then at the medium will form a layer of nata. The criteria for good starter are : formed a nata layer on the surface of the liquid, there are no mushrooms, and there is no empty space between the layers of nata with a liquid.