LAB Starter for VCO Production

Isolation and characterisation of Lactic acid bacteria from fermented coconut milk for Virgin Coconut OIL production


Masdiana Padaga1 and Sri Kumalaningsih2

  1. 1.        Central Laboratory of Life Sciences.BrawijayaUniversity

   Jl. Veteran Malang 65145

2 Faculty of Agricultural Technology,BrawijayaUniversity

Jl. Veteran Malang 65145


This current study aimed to isolate and characterise lactic acid bacteria (LAB) from fermented coconut milk for virgin coconut oil (VCO)  production. The coconut milk was freshly extracted and naturally fermented for 24 hour in room temperature. The fermented coconut milk was analysed for numbers and types of LAB at duration of 0, 6, 12, 18 dan 24 jam.  The isolates were then characterized based on morphology and biochemical characteristics, followed by proteases and amylase enzymes activities assayed.

The results showed that all samples contained high numbers of LAB. Fresh coconut milk harboured 6,4×106 cfu/g LAB. The population of LAB increased during the fermentation period up to 18 h reached  1,9×109 cfu/g and at 24 h decreased to  1,5×109 cfu/g. The bacteria could grow well at 25°C, 30°C and 40°C. The best temperature of growing was 30°C. Further research is needed to evaluate the potency of the LAB isolates as starter culture for VCO production.


Key words : Virgin coconut oil, Lactic acid bacteria,

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