期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2014
卷号：9
期号：1-2
页码：37-42
语种：English
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：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.
