USE OF THE LACTOCOCCUS LACTIS IO-1 FOR DEVELOPING A NOVEL FUNCTIONAL BEVERAGE FROM COCONUT WATER

USE OF THE LACTOCOCCUS LACTIS IO-1 FOR DEVELOPING A NOVEL FUNCTIONAL BEVERAGE FROM COCONUT WATER

The goal of this work was to add value to the coconut water (CW) by fermentation with the potential probiotic Lactococcus lactis subsp lactis IO-1 in order to produce fermented CW beverages. Unpasteurized coconut water (UPW) was fermented with Lactococcus lactis subsp lactis IO-1 for 48 h at 30°C...

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Bibliographic Details
Main Authors: Ajibola, Olaide Olawunmi, Samuel, Lihan, Awang Ahmad Sallehin, Awang Husaini, Rosmawati, S., Fazia, Mohamad Sinang
Format: Article
Language:English
Published: Galati University Press 2020
Subjects:
Q Science (General)
QD Chemistry
QR Microbiology
S Agriculture (General)
TP Chemical technology
Online Access:http://ir.unimas.my/id/eprint/31473/1/Ajibola.pdf
http://ir.unimas.my/id/eprint/31473/
http://www.ann.ugal.ro/tpa/Anale%202020/7.%20Ajibola%20et%20al.pdf
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Institution: Universiti Malaysia Sarawak
Language: English

Internet

http://ir.unimas.my/id/eprint/31473/1/Ajibola.pdf
http://ir.unimas.my/id/eprint/31473/
http://www.ann.ugal.ro/tpa/Anale%202020/7.%20Ajibola%20et%20al.pdf

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