Induced Fermentation for the Production of Virgin Coconut Oil (VCO) Using Bacillus cereus Strain ST06 (MH475925.1) and Bacillus velezensis Strain Bv1-4 (OQ787546.1)
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Date
2024-10
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Publisher
Nigerian Society for Microbiology
Abstract
Abstract: The use of bacteria in fermentations to produce functional foods has greatly increased in recent years due to the numerous associated benefits. Moreover, the increased demand for the production of virgin coconut oil (VCO) at household and industrial level as well as the need to overcome the problem of contamination associated with spontaneous fermentation justifies this research. Matured Coconut fruits were selected from which coconut milk used for the research was manually extracted using blender. Bacteria were isolated from spontaneously fermented coconut milk and steeped maize using standard technique. The isolates were characterized and identified using laboratory and molecular techniques. The isolates were further used as starter culture to carry out induced fermentation of coconut milk at laboratory conditions for 24, 48 and 72 hours for the production of VCO. During fermentation, the oil yield was determined using standard method. The molecular characterization confirmed the isolates were Bacillus cereus strain ST06 (MH475925.1) and Bacillus valezensis strain Bv1-4 (OQ787546.1). The two bacterial isolates were able to produce VCO from the coconut milk, although oil yield decreases as the duration of fermentation increases. In conclusion, the two (isolates) were found to possess the potential for producing VCO from coconut milk.
Description
Induced fermentation for the production of Virgin coconut oil was studied