Variable Screening, Optimization and Evaluation of Efficiency of Virgin Coconut Oil Production through Fermentation using Lactic Acid Bacterial Pure Culture

Inish Chris P. Mesias, Julie D. Tan

Abstract


The study was conducted to optimize the fermentation process of virgin coconut oil (VCO) production using lactic acid bacteria (LAB) pure culture. Plackett-Burman Design (PBD) was used in the screening experiment while factorial design in the optimization experiment. The physico-chemical properties of the VCO produced were evaluated and compared to the commercial specifications set by Philippine National Standard (PNS). The results of the experiment were subjected to Response Surface Regression (RSReg) Analysis. In RSReg, the optimal settings and the predicted values on the stationary point were obtained. Results showed that the pure culture of LAB enhanced the yield and characteristics of VCO and shortened the oil separation time. Canonical analysis revealed that the optimum combination of temperature and inoculum level (%v/v) was 37.01°C and 1.12% respectively. At these critical values, the predicted response value of the relative product cost was P124.41/330 ml which was at minimum stationary point. Integrated response surface plot for all the responses studied showed that at this optimum combination of temperature and isolate level, the commercial standards of PNS for VCO were met.


Keywords


virgin coconut oil; variable screening, response surface regression; fermentation; lactic acid bacteria

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