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Fruit from Pagsanjan, Laguna, Philippines
Nata de piña is a chewy, translucent gel grown on pineapple juice by acetic acid bacteria, which spin a mat of cellulose on the still surface. In one Thai study, juice with added ammonium sulphate gave a mat 12.14 mm thick after 15 days at 30 °C.
| Pineapple juice | Cultivar Pattavia in the study; high in sugar[rojsuntornkitti2020] |
| Ammonium sulphate ((NH4)2SO4)0.3–0.5 % w/v | Nitrogen source; 0.5 % gave the thickest mat[rojsuntornkitti2020] |
| Acetobacter xylinum culture | [rojsuntornkitti2020] |
| Starter | Acetobacter xylinum culture |
Total time across the recorded steps: 15 days
What changes: Ammonium sulphate goes into the pineapple juice as food for the bacteria
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nata de piña is a chewy, translucent gel grown on pineapple juice by acetic acid bacteria, which spin a mat of cellulose on the still surface. In one Thai study, juice with added ammonium sulphate gave a mat 12.14 mm thick after 15 days at 30 °C. Made in 5 steps over 15 days. The longest step, inoculate and ferment, takes 15 days (Rojsuntornkitti K 2020) and runs at 30 °C (Rojsuntornkitti K 2020). Acetobacter xylinum (now Komagataeibacter xylinus), which makes the cellulose mat does most of the fermenting.
| Main step | 15 daysReported[rojsuntornkitti2020] | Inoculate and ferment |
|---|---|---|
| Temperature | 30 °CReported[rojsuntornkitti2020] | Inoculate and ferment |
| Acidity | pH 5Reported[chng2020] | Sterilise the pineapple-waste medium (lab study) |
Nata de piña is grown on pineapple juice instead of the coconut water used for nata de coco. Because pineapple is seasonal, it is less common.
No safety study of nata de piña itself was found. For bacterial cellulose in general, a 2026 review says nata de coco has been used as food in Asia, and that bacterial cellulose has had US GRAS status since 1992. The same review says unpurified nata de coco cellulose carried endotoxin at up to 450 EU/g, and that heavy metals (lead, cadmium, mercury, arsenic, copper) have been found in the cellulose, probably from environmental contamination or the carbon source the bacteria grew on. It says washing and purification steps aim to remove such residues, and that traces may remain. This is general to bacterial cellulose, not measured on pineapple gel. Use food-grade ammonium sulphate, not garden fertiliser; US rules accept it as a food ingredient only when it meets the Food Chemicals Codex [cfr-ammonium].
Every number is labelled with how it is known. How this atlas is made
Nata de piña has been made in Pagsanjan, Laguna, since the 18th century from waste pineapple juice of the piña-fibre industry [wp].
