Enhancing the quality of nata de coco starter by channeling the oxygen into the bioreactor through agitation method

作     者：Saharman Gea Khatarina Meldawati Pasaribu Kerista Sebayang Elisa Julianti Suci Aisyah Amaturahim Siti Utari Rahayu Yasir Arafat Hutapea 

作者机构：1Department of Chemistry Faculty of Mathematics and Natural Science University of Sumatera Utara Jl. Bioteknologi No. 1 Medan 20155 Indonesia 2Department of Physics Faculty of Mathematics and Natural Science University of Sumatera Utara Jl. Bioteknologi No. 1 Medan 20155 Indonesia 3Food Science and Biotechnology Study Program Faculty of Agriculture University of Sumatera Utara Jl. Prof. A. Sofyan No. 3 Medan 20155 Indonesia 

出 版 物：《AIP Conference Proceedings》 

年 卷 期：2018年第2049卷第1期

学科分类：07[理学] 0702[理学-物理学] 

摘      要：The provision of a proper quality starter to produce nata de coco through agitation method has been done. The main concern of this method was its effect after the oxygen flow into the bioreactor containing glucose-based medium which was inoculated by Acetobacterxylinum. The 10-liter bioreactor was operated with a stirring speed of 200 rpm at room temperature. After 10 days, the broth within the bioreactor was harvested and analyzed by using an optical microscope, and the results were compared with an oxygen-free broth. Based on the observation of bacterial clusters placed on the watch glass, the oxygenated broth was discovered to remain compact with each other. In contrast, the oxygen-free broth of the bacterial cluster was found to be cloistered. When the bacterial cluster was used to inoculate the media, the 15-day observation performed different results.