The production of nata de coco is still done by inoculating Acetobacter xylinum directly into the culture medium
of coconut water. This way is always a little left over to use as a starter culture for the next fermentation. This
method has the advantage of easy and cheap. However, this method also has the risk of which culture is used as a
starter culture become susceptible to contamination and death, especially when the storage before being used for the
next fermentation if handled inappropriately.