@article{oai:repository.naro.go.jp:00000379,
 author = {稲岡, 隆史 and INAOKA, Takashi and 木村, 啓太郎 and KIMURA, Keitaro and 中村, 敏英 and NAKAMURA, Toshihide and 冨田, 理 and TOMITA, Satoru},
 issue = {2},
 journal = {農研機構研究報告 食品研究部門, Bulletin of the NARO,Food Research},
 month = {Mar},
 note = {Nata de coco is a chewy jelly-like food originating in the Philippines. It is the bacterial cellulose formed on the surface of coconut milk through the fermentation with acetic bacteria, Gluconacetobacter xylinus. However, the industrial production of nata de coco is unstable, possibly because of the genetic instability of acetic bacteria. In this study, we observed the effect of serial passage of G. xylinus on the productivity of nata de coco and the colony morphology on agar plate. We found that G. xylinus forms three types of colony morphology: rough, smooth and the intermediate between rough and smooth. These colony morphologies were changeable and reversible during serial subculture. Nata de coco production of rough colony was higher than that of smooth colony, indicating the correlation between nata de coco production and the colony morphology. This finding is useful for selection of nata de coco producer strain.},
 pages = {21--26},
 title = {ナタデココ生産における酢酸菌のコロニー形態と生産能の相関性},
 year = {2018},
 yomi = {イナオカ, タカシ and キムラ, ケイタロウ and ナカムラ, トシヒデ and トミタ, サトル}
}