Food and Fermentation Industries >

2020 , Vol. 46 >Issue 18: 192 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022766

Screening and degradation conditions of coconut oil-degrading strain

  • HUANG Huaixing ,
  • DENG Maocheng ,
  • LI Jing ,
  • WU Linjie ,
  • CAI Liang ,
  • WANG Fucheng ,
  • HUANG Jiehua ,
  • LIN Kengchun ,
  • LIAO Mincong
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  • (College of Food and Biotechnology Technology,Guangdong Industry Polytechnic, Guangzhou 510300, China)

Received date: 2019-11-10

  Revised date: 2020-06-05

  Online published: 2020-10-23

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Abstract

To remove coconut oil from the desiccated coconut by microbial fermentation, the highly effective coconut oil-degrading strains were isolated, and the degradation conditions of the target strain were optimized. Using natural fermented coconut milk as culture substance, strain YD22 was screened out with the highest degradation efficiency of coconut oil. It was determined as Yarrowia lipolytica by morphology and molecular identification. Through optimal experiments, yeast extract and sodium citrate were determined as the best nitrogen source and appending carbon source. Furthermore, the optimal dosage of them was 10 g/L and 7.5 g/L, respectively. Under the optimal conditions, the degradation rate of culture medium containing 40 g/L coconut oil reached 85.76% by YD22 after 120 h of incubation. The result could provide references for degreasing of desiccated coconut by fermentation.

Key words： desiccated coconut; coconut oil; degrease by fermentation; degradation; strain screening

Cite this article

HUANG Huaixing , DENG Maocheng , LI Jing , WU Linjie , CAI Liang , WANG Fucheng , HUANG Jiehua , LIN Kengchun , LIAO Mincong . Screening and degradation conditions of coconut oil-degrading strain[J]. Food and Fermentation Industries, 2020 , 46(18) : 192 -196 . DOI: 10.13995/j.cnki.11-1802/ts.022766

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