In tissue culture, effects of coconut milk, rare earth and medium on proliferation, rootage and isozymes of Dendrobium were studied. The result indicated that coconut milk and RE could promote proliferation and rootag...In tissue culture, effects of coconut milk, rare earth and medium on proliferation, rootage and isozymes of Dendrobium were studied. The result indicated that coconut milk and RE could promote proliferation and rootage, with their combined treatment the most effective. In proliferation culture, coconut milk enhanced peroxidase (POD) and esterase(EST) activity and types, RE decreased POD, but increased EST activity and types and combined treatment did not show the same influence on POD and EST too. In rootage culture, adding coconut milk decreased POD activity, but improved EST activity in 1/2MS medium and declined EST activity, expression type in WPM medium. when using RE, POD and EST activity both reduced, types of the former decreased, types of the latter changed slightly with the basic medium. And combined treatment would decreased POD activity and types.展开更多
Oil is produced from the fermentation process without going through a heating process, which is known as VCO （virgin coconut oil）. VCO has been widely sold in the market with different brands. VCO has a beneficial p...Oil is produced from the fermentation process without going through a heating process, which is known as VCO （virgin coconut oil）. VCO has been widely sold in the market with different brands. VCO has a beneficial physiological effect to health such as being able to kill viruses, bacteria, increase endurance, soften the skin etc.. Various benefits from the VCO are caused by medium chain fatty acids that it is contain which is lauric acid. VCO has a very high lauric acid contents （45%-55%）. The aims of this research were to calculate the VCO fermentation kinetics parameter μm and km using Lactobacillus plantarum bacteria in a batch bioreactor. Coconut meat was shredded. Then add water to the crushed fruit according to the comparison of variables ie., 1：1, 1：2. Furthermore, the extract pressed. Mixed the obtained cream, about 1 L, with a starter each 1%. Homogeneous mixture stirred and then poured into bioreactor and allowed to stand 8-10 h. During the process, the mixture will separate into three layers, namely the oil （upper layer）, protein （middle layer）, and water （bottom layer）, it was oil and water were separated from protein. After the oil was obtained from the fermentation, it carried out the calculation of the price of X （dry cell）, S （glucose concentration） and P （the concentration of lactic acid）. The results obtained, for the ratio （1：2）： Pm= 0.166 h1, km = 1.6 g/L, for the ratio （1：1）：μm = 0.131 hl, k,, = 3.33 g/L. The amount of kinetic parameter values obtained was higher in ratio （1：2） from ratio （1：1） and the acid number was determined according to the AOCS.展开更多
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 ...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 conducted scientifically in computer controlled bioreactor to determine the effect of pH, temperature, inoculum concentration, oxygen requirement and incubation time on the yield of VCO. Yield efficiency of VCO in each parameter was determined. The pH of 5± 0.1, temperature at 45 ± 0.1 ~C, inoculum concentration of 2%, fermentation end time of 48 hrs and microaerophilic conditions are the most suitable parameters for the superior production of VCO.展开更多
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 t...The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.展开更多
基金Anhui Science and Technology Hall Item(04023069)
文摘In tissue culture, effects of coconut milk, rare earth and medium on proliferation, rootage and isozymes of Dendrobium were studied. The result indicated that coconut milk and RE could promote proliferation and rootage, with their combined treatment the most effective. In proliferation culture, coconut milk enhanced peroxidase (POD) and esterase(EST) activity and types, RE decreased POD, but increased EST activity and types and combined treatment did not show the same influence on POD and EST too. In rootage culture, adding coconut milk decreased POD activity, but improved EST activity in 1/2MS medium and declined EST activity, expression type in WPM medium. when using RE, POD and EST activity both reduced, types of the former decreased, types of the latter changed slightly with the basic medium. And combined treatment would decreased POD activity and types.
文摘Oil is produced from the fermentation process without going through a heating process, which is known as VCO （virgin coconut oil）. VCO has been widely sold in the market with different brands. VCO has a beneficial physiological effect to health such as being able to kill viruses, bacteria, increase endurance, soften the skin etc.. Various benefits from the VCO are caused by medium chain fatty acids that it is contain which is lauric acid. VCO has a very high lauric acid contents （45%-55%）. The aims of this research were to calculate the VCO fermentation kinetics parameter μm and km using Lactobacillus plantarum bacteria in a batch bioreactor. Coconut meat was shredded. Then add water to the crushed fruit according to the comparison of variables ie., 1：1, 1：2. Furthermore, the extract pressed. Mixed the obtained cream, about 1 L, with a starter each 1%. Homogeneous mixture stirred and then poured into bioreactor and allowed to stand 8-10 h. During the process, the mixture will separate into three layers, namely the oil （upper layer）, protein （middle layer）, and water （bottom layer）, it was oil and water were separated from protein. After the oil was obtained from the fermentation, it carried out the calculation of the price of X （dry cell）, S （glucose concentration） and P （the concentration of lactic acid）. The results obtained, for the ratio （1：2）： Pm= 0.166 h1, km = 1.6 g/L, for the ratio （1：1）：μm = 0.131 hl, k,, = 3.33 g/L. The amount of kinetic parameter values obtained was higher in ratio （1：2） from ratio （1：1） and the acid number was determined according to the AOCS.
文摘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 conducted scientifically in computer controlled bioreactor to determine the effect of pH, temperature, inoculum concentration, oxygen requirement and incubation time on the yield of VCO. Yield efficiency of VCO in each parameter was determined. The pH of 5± 0.1, temperature at 45 ± 0.1 ~C, inoculum concentration of 2%, fermentation end time of 48 hrs and microaerophilic conditions are the most suitable parameters for the superior production of VCO.
基金thank SIDA(Swedish Interna-tional Development Agency)for funding project as well as for the support provided by the Lund University.
文摘The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.
