Growth and Survival of Lactic Acid Bacteria Isolated from Byproduct of Virgin Coconut Oil as Probiotic Candidate for Poultry

Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7. Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi. Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.

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Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2020.17102 ◽

2020 ◽

Vol 19 (6) ◽

pp. 362-366

Author(s):

Comfort T. Olateru ◽

Bukola M. Popoola ◽

Gbolahan O. Alagbe ◽

Omobayonle Ajao

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Coconut Oil ◽

Sensory Properties ◽

Coconut Milk ◽

Virgin Coconut Oil

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A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Processes ◽

10.3390/pr8040402 ◽

2020 ◽

Vol 8 (4) ◽

pp. 402

Author(s):

Suryani Suryani ◽

Sariani Sariani ◽

Femi Earnestly ◽

Marganof Marganof ◽

Rahmawati Rahmawati ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Stearic Acid ◽

Palmitic Acid ◽

Palm Oil ◽

Lauric Acid ◽

Pathogenic Bacteria ◽

Coconut Oil ◽

Dilution Method ◽

Virgin Coconut Oil

This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

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Physical, mechanical, and microstructure properties of whey edible films incorporated with Virgin Coconut Oil (VCO)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012042 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012042

Author(s):

I Juliyarsi ◽

S Melia ◽

D Novia ◽

S Nabila

Keyword(s):

Mechanical Properties ◽

Mass Transfer ◽

Tensile Strength ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Coconut Oil ◽

Edible Films ◽

Virgin Coconut Oil ◽

Food Handling ◽

Food Components

Abstract The edible film is a thin layer derived from edible materials and formed on top of food components serving as an inhibitor of mass transfer (e.g., moisture, oxygen, fat, and dissolved substances), a carrier of foodstuffs, and an additive to improve food handling. Virgin Coconut Oil (VCO) contains lactic acid bacteria that are probiotics and anti-microbial, adding edible whey film to utilize cheese waste into biodegradable packaging. The research aims to study the effect of VCO on barrier, mechanical, and microstructure whey edible films. This research used whey, VCO, glycerol, and Carboxymethyl Cellulose (CMC). The treatment in this study was the addition of VCO namely A (0%), B (0.5%), C (1%), D (1.5%) and E (2%). The result of the research showed that whey edible films with the addition VCO affected (P<0.05) physical properties (thickness and solubility time) and no effect (P>0.05) on mechanical properties (tensile strength and elongation) and microstructure.

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Effects of Feed Mixed with Lactic Acid Bacteria and Carbon, Nitrogen, Phosphorus Supplied to the Water on the Growth and Survival Rate of White Leg Shrimp (Penaeus vannamei) Infected with Acute Hepatopancreatic Necrosis Disease Caused by Vibrio parahaemolyticus

Biology ◽

10.3390/biology10040280 ◽

2021 ◽

Vol 10 (4) ◽

pp. 280

Author(s):

Linh Nguyen Thi Truc ◽

Tuu Nguyen Thanh ◽

To Tran Thi Hong ◽

Day Pham Van ◽

Minh Vo Thi Tuyet ◽

...

Keyword(s):

Lactic Acid ◽

Survival Rate ◽

Lactic Acid Bacteria ◽

Vibrio Parahaemolyticus ◽

Control Group ◽

Penaeus Vannamei ◽

Growth And Survival ◽

Acute Hepatopancreatic Necrosis Disease ◽

Nitrogen Phosphorus ◽

Shrimp Health

This study aimed to evaluate the growth, survival rate, and resistance to acute hepatopancreatic necrosis disease (AHPND) of white leg shrimp (Penaeus vannamei) by using Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus pentosaceus mixed with feed, and at the same time supplying CNP in a ratio of 15:1:0.1 to the water. As a result, the treatments that shrimp were fed with feed containing lactic acid bacteria (LAB), especially L. plantarum, have increased shrimp growth, total hemocyte cells, granulocyte cells, and hyaline cells significantly (p < 0.05) in comparison to the control group. The supply of CNP to the water has promoted the intensity of V. parahaemolyticus effects on shrimp health and significantly decreased total hemocyte cells, granulocyte cells, and hyaline cells by 30–50% in the period after three days of the challenge, except in L. plantarum treatment, which had only a 20% decrease compared to other treatments. In CNP supplying treatments, the AHPND infected rate and mortality of shrimp were higher than those in other treatments. In summary, the supply of CNP had significantly reduced the shrimp’s immune response and promoted the susceptibility of shrimp to AHPND in both cases of use with and without LAB-containing diets.

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