Study on Induced Fermentative Methodology for the Production of Virgin Coconut Oil from two Cocos nucifera Varieties

N. Muthukkannan¹ , T. Balasaravanan²

Section:Research Paper, Product Type: Journal-Paper
Vol.7 , Issue.2 , pp.92-104, Apr-2020

Online published on Apr 30, 2020

Copyright © N. Muthukkannan, T. Balasaravanan . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
In this study, Virgin Coconut Oil (VCO) was produced from West Coast Tall (WCT) and Deejay Coconuts (DJ) under induced fermentative methodology by employing Saccharomyces cerevisiae and Lactobacillus plantarum (9511) strains. This production methodology was optimized with temperature, PH, Inoculum concentration and Fermentation end time. The VCO yielding efficiencies were compared from two strains. Among the four parameters in the study, the maximum yielding efficiencies were obtained from WCT coconuts employing L. plantarum (9511) at 40±1ºC temperature, 5.5±0.1 PH, 7% (w/v) Inoculum concentration and 60hrs of fermentation end time. In conclusion, it has been observed that proximate analysis of VCO showed within the standard limits and also WCT Coconuts in combination with L. plantarum offered higher yield and better fatty acid proportion than the DJ Coconuts.

Key-Words / Index Term :
VCO, yielding efficiency, parameters, L. Plantarum (9511), S. cerevisiae, WCT, DJ.

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