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

• 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
• Institution: Universiti Malaysia Sarawak

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...