Isolating ナタ菌 Komagataeibacter xylinus (formerly known as Nata de Coco ナタ・デ・ココ)

We have already started to work on @dusjagr favorite new material… Nata de Coco a very popular desert in South East Asia and Japan ナタ・デ・ココ

Since our research visit at lifepatch, Yogyakarta, almost obsessively I have been trying to grow and scale production of that bacterial cellulose that forms the Nata de Coco desert, but experimenting with some other use for it as a creative material. The cellulose pellicle produced by these acid bacteria, now named Komagataeibacter xylinus, is very similar to the SCOBY of a kombucha ferment. In fact it’s the same bacteria responsible, but in the kombucha a lot of other microbes are involved for creating the taste and acidity of the drink.

There is already a lot of research and resources available on the hackeria wiki / Nata de Coco. We have started the experiment on “Isolating” cellulose producing bacteria from the wild, using pineapple flesh, and hopefully can start growing the isolated cultures in 1-2 weeks. Additionally we started to grow more kombucha SCOBY, using various simple recipes, from which we will try to isolate a “pure” culture of Komagataeibacter xylinus. (and as a backup we ordered lab-grade cultures from a japanese distributor, thanks @trembl)

This lead to some very interesting late night discussion of “Isolation” and “Contamination”, and we hope to think deeper about those issues over the coming weeks with all of you! @Take, @nanocastro, @Tomatofunk, @mamaya

We are also working on a Japanese translation of that beautiful little booklet presented by @citrakirana.eli Nata_de_Coco-Book_translated_small.pdf (2.2 MB)

The experiments also relates to our earlier discussions with @miga about the philosophical implementation of Bacteria “Facteries and Employees” from the last years.

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アセトバクター・キシリナム(Acetobacter xylinum)と[呼ばれる]

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Fantastique! Looking forward to collaborations next week!

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Regarding to transparent, conductive and biodegradable: Can inorganic work with organic? nada de coco work with ironiii phosphate? it’s a material for the lithium battery electro pole, very low conductivity but at least it’s conductive.

Iron iii phosphate might be generated from a process of cyanotype toning, to tone the blue dye to golden color.

Check the 11th page.

Hi all
I have been reading a little bit about nata de coco and bacterial cellulose on the forum and we are interested on doing some experiments with our small and isolated cooperative kitchen/winery/lab here in Mendoza (Argentina) .

Being an almost desertic place we will need a different source for the bacteria starter as we don’t have pineapples here but we have lots and lots of grape around :slight_smile:

We will try to use a strong vinager (not industrial) as starter and make some bacterial cellusose following this guide (in spanish).

I will keep you updated about our experience

Saludos desde el sur y a la izquierda

pd: aqui algunos recursos en español


Slowly some white film has grown in the pineapple stuffs…
Next step, try to grow that fillm in liquid culture under best growth condition for the Acetobacter xylinum. @Tomatofunk you have some tipps for such growth condition?

Also I built a Kawaiinkubatoru, running from USB power, and easy stabilizes upo to 35°C, above not enough heat from the little 12V car lightbulbs, or it crashes the thermostat W1209, due to too much current when it turns on. Still needs abit of paint, and some Daiso style fan to turn around the air inside.

Already preparing for the processing of the future material. I guess those recipes from Open Kombucha Research should work fine, terpentine, bees wax and linen oil.

Ok, good! I need to start this process as my Pineapple is now ripe finally :smiley:
Best wishes,


We prepared our lab bench start culturing our Isolation experiments of the cellulose producing bacteria. still looking into simple recipes from local household foodstuffs that we can buy eg. in lawson. @trembl any tipps for replacing “yeast extract”? Peptones? @akbar1708 @Take
Easy source of glucose? of course normal refined sugar will work too…

Good i was having a few of those OneCup sake over the last weeks, perfect culture vessels, as i learned from Georg looong time ago!

And finally also our “pure” cultures of Komagataeibacter xylinus arrived from NBRC, who seems also to ship to individuals. The suggest the following recipe. Easy.

Glucose: 100g (this sounds far too much)
Yeast extract: 10 g
CaCO3: 20g
Agar (if needed): 15g
Distilled water: 1L
Adjust pH to 6.8

So we started to prepare 2 Media recipes and both cultivated the freshly received NCBR culture and the Isolation experiments from pineapple, and the Oyamaeibacter from an ancient fermentation vessel found in the cupboard.

We boiled all our glassware in water for 15 minutes and let it dry on our kinda clean bench.
We just made up our own “Sonda Medium 01” from what we had availbable:
500ml bottled water (couldnt find distilled)
50g Glucose
5g Cenovis (Swiss kinda yeast extract similar to marmite)
10g Amino Vital protein juice
0.5g Ammonium Sulfate
…and a little bit of 70% Ethanol
pH was around 4.5
Cooked and boiled everything, poured into 2 OneCup vessels… and to half of the mixture we added a pack of foodgrade Agar (meant for 500ml, so kinda too much of it), for pouring 2 petri dishes.

A second medium was made from lab-grade Tryptone Yeast Exctract Agar. 22g / 500ml, which turns out nice pink/violett due to a pH colouring. From this we poured “slant cultures” in OneCup and a petri dish and some random other container.

Opening the dry cultures from NBRC turned out to be quite an adventure. Thx to @akbar1708 instructions.Medium_akbar.pdf (145.5 KB) we kinda figured out. Used a cutting disc to scratch the vial, but we cut it on wrong side, tried again to take out the woolen thing… and added “a little bit” of the Sonda Medium 01, let it sit for a bit and then mixed it with plastic pipette. We then added a drop to the petri dishes, spread out properly with 3 streaks and flame sterilzed the DIY loop we had, and the rest into the culture mediium in OneCup.

Everything went into the “Kawaiinkobatoru” which now doesnt have temperature control, but the Pink LEDs kinda heat it up to 25-30° on USB power.

Similarly we added from our Isolation Experiments… and used the left over culture vessels to grow whatever we could find in the house, pink koji and mold form the Kitchenlabo Renga foods.

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