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Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184.

Neela Satheesh ; Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.B.No:307, Jimma, Ethiopia.
N.B.L. Prasad ; Oil Technological Research Institute, Jawaharlal Nehru Technological University Anantapur, Anantapur - 515 001, Andhra Pradesh, INDIA

Puni tekst: engleski pdf 403 Kb

str. 37-42

preuzimanja: 14.939



Present study was designed to produce the Virgin Coconut Oil in induced fermentation by Lactobacillus sp. Virgin Coconut Oil is a Value
Added Product of coconut which have different applications. Natural fermentation is one of the commercial methods to produce Virgin Coconut Oil, where the natural microorganisms are playing a major role. In such process, contamination is one of the main problems; to overcome this, induced fermentation was performed in the controlled conditions by using probiotic microorganisms like Lactobacillus plantarum. Studies were conducted to determine the effect of major parameters, to produce higher yields of Virgin Coconut Oil in induced fermentation. It was conformed that the pH 5.0±0.1, temperature 45±1°C, inoculum concentration 2%, incubation time of 48 hrs and anaerobic conditions were the optimum conditions for the efficient production of Virgin Coconut Oil by induced fermentation with L. plantarum.

Ključne riječi

Virgin Coconut Oil, Lactobacillus plantarum, Coconut Milk, Natural Fermentation, Induced Fermentation

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