Production of Virgin Coconut Oil from Coconut (Cocos nuciferal L) milk Through Microbial Fermentation and it’s Antibacterial Property
Loading...
Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Fermentation to produce Virgin Coconut Oil (VCO) through induced and spontaneous fermentation
and screening for the antimicrobial property of the oil produced against Staphylococcus aureus was
investigated in this study. Matured coconut was processed to obtain coconut milk. The milk was subjected to
induced fermentation using 1.25 % of overnight broth culture of Lactobacillus plantarum adjusted to 0.5 and
1.0% Macfarland for 24 and 48 hours. Spontaneous fermentation of the coconut milk was carried out for the
same period. The resulting oil was tested for its antimicrobial property against S. aureus and the
physicochemical property was also determined. The results show that induced fermentation with 1 %
Macfarland of L. plantarum for 48 hours recovered more oil, (10.6 %) as compared to other fermentation
methods. Oil recovered at 48 hours from induced fermentation with 0.5 % Macfarland of L. plantarum was
found to be moderately potent against S. aureus with 8 mm in diameter of zone of inhibition. The
physicochemical parameters tested revealed free fatty acid content ranging from 0.14 to 0.22 %, the iodine
value (IV) ranges from 4.11 to 4.18 gl2 /100g fats, the peroxide value (PV) ranges from 0.72 to 0.87
meqoxygen/kg, the saponification value ranges between 250.67 to 259.67 mg KOH/g oil and acid value ranges
from 0.03 to 0.08. In conclusion, induced fermentation with L. plantarum at 1 % Macfarland for 48 hours
yielded more oil and it is effective for VCO production. The oil produced after 48 hours through induced
fermentation was effective against S. aureus and the physicochemical parameter of the VCO generally
conformed to standard requirements.