SURVEY ON USE OF Lactobacillus plantarum SD ISOLATED FROM NATURALLY FERMENTED COCONUT MILK TO PRODUCE VIRGIN COCONUT OIL BY METHOD OF FERMENTATION

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Tác giả: Nữ Ngọc Linh Hoàng, Lê Ánh Minh Nguyễn, Thị Thu Thảo Nguyễn, Thị Ngọc Ánh Trần

Ngôn ngữ: vie

Ký hiệu phân loại: 634.61 *Coconuts

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm, 2018

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ID: 492802

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Dầu dừa nguyên chât (VCO) là một sản phẩm có giá trị kinh tế va dinh dưỡng cao, nhưng chưa được sản xuât rộng rãi ở quy mô công nghiệp do các kỹ thuât sản xuât dầu dừa chât lượng tốt đều có chi phí lơn. Hiện nay ở nươc ta, dầu dừa tinh khiết chủ yếu được sản xuât bằng phương pháp thủ công hoặc phương pháp vât lý ở quy mô nhỏ mà chât lượng chưa được chứng nhân rõ ràng. Còn ở một số nươc chuyên sản xuât VCO, người ta thường sử dụng phương pháp lên men tự nhiên để sản xuât VCO có chi phí thâp. Tuy nhiên việc kiểm soát quá trình lên men tự nhiên gặp nhiều khó khăn va chât lượng VCO không đồng nhât. Trong nghiên cứu này, việc sản xuât dầu dừa được thực hiện bằng phương pháp lên men có bổ sung chủng L. plantarum SD phân lâp từ canh trường lên men tự nhiên để cải thiện quá trình lên men. Kết quả cho thây việc sử dụng chủng vi khuẩn L. plantarum phân lâp từ các canh trường lên men cho hiệu quả rõ rệt, rút ngắn được thời gian lên men và chât lượng VCO thu được vơi nhiều chỉ tiêu chât ượng đạt tốt hơn. Quá trình lên men tối ưu ở nhiệt độ 45 ºC, thời gian lên men 24 giờ, tỷ lệ giống cây 7,8 log/g va pH canh trường 5,0.Từ khóa: Dầu dừa nguyên chât, VCO, lên men tự nhiên, Lactobacillus plantarum.Virgin coconut oil (VCO) is an added-value product with high nutritional value, but it has not been widely developed at industrial scale due to high cost. Currently, in Vietnam, virgin coconut oil is mainly produced by manual or physical methods at small scale and the quality is not certified. While in some countries that specialize in VCO production, natural fermentation is often used to produce low-cost VCOs. However, it is difficult to control the natural fermentation and the obtained VCO quality is not uniform. In this study, the production of coconut oil is conducted by induced fermentation with L. plantarum isolated from the naturally fermented coconut milk to produce VCO. The results showed that the use of L. plantarum SD strains isolated from fermentative cultures significantly improved the fermentation efficiency and quality of obtained VCO. The optimal process is achieved at 45 oC, pH 5.0 in 24 hours of fermentation and with the culture proportion of 7.8 log/g.Keywords: Virgin coconut oil, VCO, natural fermentation, Lactobacillus plantarum

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