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
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.
