Assessing dangke whey as a viable substitute for coconut water in bacterial cellulose production using Komagataeibacter xylinus

Abstract

Abstract Dangke whey is a by-product of the dangke processing process and has not been optimally utilized; therefore, it is often discarded. Coconut water, commonly used for bacterial cellulose or nata de coco production, has nutritional content similar to that of dangke whey, particularly in carbon and nitrogen sources, making whey a potential alternative with comparable fermentative properties. This study aimed to evaluate the potential of dangke whey as an alternative fermentation medium for bacterial cellulose production using Komagataeibacter xylinus. The study substituted coconut water with dangke whey in varying proportions: N1 (100:0), N2 (70:30), N3 (50:50), N4 (30:70), and N5 (0:100). The physicochemical characteristics (yield, thickness, and moisture content) and organoleptic attributes (texture, chewing residue, lightness, and overall preference) were evaluated. The substitution of coconut water with dangke whey significantly affected (P < 0.01) yield, thickness, lightness, moisture content, and all sensory attributes. The whey proportion was inversely related to yield, thickness, moisture content, and organoleptic scores for texture and chewing residue, but directly related to lightness and clarity perception of the colour. These findings suggest that dangke whey has significant potential as a sustainable, cost-effective alternative fermentation medium for bacterial cellulose production by K. xylinus.

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