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In Situ Bioconversion of Coconut Oil via Coconut Solid State Fermentation by Geotrichum candidum ATCC 34614

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Abstract

Coconut base solid state fermentation was carried out by Geotrichum candidum ATCC 34614 for in situ coconut oil bioconversion. Coconut oil, which contains highly saturated medium chain triglycerides, was partially bioconverted into a combination of medium chain diglycerides, medium chain monoglycerides and medium chain fatty acids by this fungus lipolytic activity. The product demonstrated improved aroma, flavor, thermal behavior and antibacterial activity. Maximum triglycerides conversion (76.5 %) occurred at 40 % moisture content and 50 % oil content after 25 days of incubation. Bioconverted coconut oil revealed as much as 95 % antibacterial activity as well as altered thermal characteristic towards lower melting and higher crystallization points. The fermented culture also revealed highly fruity and flora notes which contained five main short- and medium-chain esters known as aromatic compounds. The present study established the possibility of using G. candidum ATCC 34614 in coconut solid culture for bioconversion of coconut oil, which improves the fermented product characteristics.

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Acknowledgements

The financial support by Universiti Putra Malaysia is gratefully acknowledged.

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Authors and Affiliations

  1. Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia

    Anahita Khoramnia, Boon Kee Beh & Oi Ming Lai

  2. Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia

    Afshin Ebrahimpour

  3. Institute of Bioscience, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia

    Oi Ming Lai

Authors
  1. Anahita Khoramnia
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  2. Afshin Ebrahimpour
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  3. Boon Kee Beh
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  4. Oi Ming Lai
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Correspondence to Oi Ming Lai.

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Khoramnia, A., Ebrahimpour, A., Beh, B.K. et al. In Situ Bioconversion of Coconut Oil via Coconut Solid State Fermentation by Geotrichum candidum ATCC 34614. Food Bioprocess Technol 7, 784–794 (2014). https://doi.org/10.1007/s11947-013-1051-6

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  • DOI: https://doi.org/10.1007/s11947-013-1051-6

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