Increasing the lysine and methionine levels of coconut protein concentrates through lactic acid fermentation

Issue Date

6-2006

Abstract

The aqueous layer of coconut milk (coconut liquor) was fermented with Lactobacillus plantarum ATCC 8014, Lactobacillus fermentum ATCC 9338 and combined cultures of L. plantarum and L. fermentum. pH and titratable acidity were determined in each of the fermentation setups. pH dropped to 3.9-4.0 after 6 d of fermentation while the highest level of titratable acidity (expressed as lactic acid) of 2.20% was attained in the setup with the combined cultures of the bacteria. There was a significant decrease in nitrogen but no significant change in crude protein due to fermentation. Significant increases (P < 0.05) were observed in lysine and methionine contents of coconut protein concentrates after fermentation with L. plantarum. Only the lysine level was significantly increased when the sample was inoculated with a combination of both isolates. Fermentation using L. fermentum did not result in any significant change in both lysine and methionine.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Volume

89

Issue

2

Page

141-148

Document Type

Article

Language

English

Subject

Coconut protein concentrate, Lactic acid fermentation

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