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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Neela Satheesh and N. B. L. Prasad
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DOI:10.17265/2159-5828/2012.01.006
Affiliation(s)
Oil Technological Research Institute, Jawaharlal Nehru Technological University Anantapur, Anantapur 515 001 (A. P.), India
ABSTRACT
Commercially, many methods
are adopted for the production of the Virgin Coconut Oil (VCO). Nowadays,
natural fermentation is widely employed to produce VCO in wet processing. But
the problem in natural fermentation process has much contamination, due to
surplus micro organisms present in natural environment, which leads to the poor
quality of VCO. To overcome this, usage of probiotic organism like Lactobacillus
fermentum is more beneficial for the fermentative production of VCO.
Fermentation studies were conducted scientifically in computer controlled
bioreactor to determine the effect of pH, temperature, inoculum concentration,
oxygen requirement and incubation time on the yield of VCO. Yield efficiency of
VCO in each parameter was determined. The pH of 5
± 0.1, temperature at 45
± 0.1 °C, inoculum
concentration of 2%, fermentation end time of 48 hrs and microaerophilic
conditions are the most suitable parameters for the superior production of VCO.
KEYWORDS
Virgin coconut oil (VCO), coconut milk, Lactobacillus fermentum.
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