Viability of lactic acid bacteria, fatty acid profile and quality of cocoghurt made using local and commercial starters during fermentation

• Main Authors: Pato, Usman, Y, Yusuf, I. P, Panggabean, N. P., Handayani, A. N, Kusuma, N, Adawiyah, Irwandi, Jaswir
• Format: Article
• Language: English; English
• Published: Association of Agriculture Technology in South East Asia (AATSEA) 2021
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/92653/7/92653_Viability%20of%20lactic%20acid%20bacteria%2C%20fatty%20acid%20profile%20and%20quality%20of%20cocoghurt%20made%20using%20local%20and%20commercial%20starters.pdf; http://irep.iium.edu.my/92653/8/92653_Viability%20of%20lactic%20acid%20bacteria%2C%20fatty%20acid%20profile%20and%20quality%20of%20cocoghurt_Scopus.pdf; http://irep.iium.edu.my/92653/

Cocoghurt is a novel fermentation product with coconut milk as the main raw ingredient. In this study, the starter concentration and fermentation time on the viability of lactic acid bacteria (LAB) and the fatty acid profile and quality of the cocoghurt were examined. Lactobacillus casei sub sp....