Transitions in bacterial communities across two fermentation-based virgin coconut oil (VCO) production processes.

ABSTRACT: Despite being one of the most used methods of virgin coconut oil (VCO) production, there is no metagenomic study that details the bacterial community shifts during fermentation-based VCO production. The identification and quantification of bacteria associated with coconut milk fermentation is useful for detecting the dominant microbial genera actively involved in VCO production which remains largely undescribed. Describing the constitutive microbial genera involved in this traditional fermentation practice can be used as a preliminary basis for improving industrial practices and developing better fermentation procedures. In this study, we utilized 16S rRNA metagenomic sequencing to trace the transitions in microbial community profiles as coconut milk is fermented to release VCO in two VCO

SUBMITTER: Maini ZA 

PROVIDER: S-EPMC9420384 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature