Effect of Carbon Source Supplement on the Gel Production from Citrus Juice by Gluconacetobacter hansenii TL-2C

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 33; no. 1
• Main Authors: Choi, K.H.;Jeong, J.S.(Catholic University of Daegu, Gyungsan, Republic of Korea)E-mail:khchoi@cu.ac.kr, Moon, C.H.;Kim, M.L.(Kyongbuk College of Science, Gyeongbuk, Republic of Korea)
• Format: Journal Article
• Language: Korean
• Subjects: bacterial cellulose; CITRUS; citrus gel; citrus gel fermentation; FERMENTACION; FERMENTATION; Gluconacetobacter hansenii TL-2C; Gluconacetobacter hansnii TL-2C; 감귤과즙; 겔 생성; 발효; 탄소원
• ISSN: 1226-3311

This study was conducted to determine the minimum concentration of citrus juice for basal medium and also to search for an additional carbon source for the best production of the gel. A concentrate of citrus fruit juice of 65°Brix, it was diluted to be used as a basal medium. Static cultivation of Gluconacetobacter hansenii TL-2C for 14 days at 30℃ produced the best gel with 7.5±0.4 ㎜ thickness in the 6-fold diluted citrus Juice concentrate without any additional nutrient. However, the same thickness could be obtained with 60 to 100-fold diluted juice concentrate when refined white sugar was added at appropriate concentrations.