DOI: 10.17265/2159-5828/2012.01.006
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Neela Satheesh, N. B. L. Prasad

Abstract: Commercially, many methods are adopted for the production of the Virgin Coconut Oil (VCO). Nowadays, natural fermentation is widely employed to produce VCO in wet processing. But the problem in natural fermentation process has much contamination, due to surplus micro organisms present in natural environment, which leads to the poor quality of VCO. To overcome this, usage of probiotic organism like Lactobacillus fermentum is more beneficial for the fermentative production of VCO. Fermentation studies were condu…

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