Transitions in bacterial communities across two fermentation-based virgin coconut oil (VCO) production processes
Zomesh Artus Nath Maini, Crisanto Lopez
Abstract
during the latter stages of fermentation. A total of 17 genera with relative abundances greater than 0.01% constitute the core microbiome of the two processing lines and account for 74%-97% of the microbial abundance in all coconut-derived samples. Significant correlations were shown through an analysis of the Spearman's rank between and within the microbial composition and pH at the genus level. The results of the present study show that the dynamics of VCO fermentation rely on the shifts in abundances of various members of the Lactobacillales order.
Topics & Concepts
FermentationLeuconostocMetagenomicsWeissellaLactococcus lactisFood scienceLactococcusBiologyMicrobial population biologyMicrobiomeDesulfovibrioEnterococcusLactobacillusBacteriaLactic acidBiochemistryGeneticsBioinformaticsGeneCoconut Research and ApplicationsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides