Abstract:
Virgin Coconut Oil (VCO) can be extracted using different methods, of which tech-improved
fermentation method can be denoted as the best method to obtain VCO of high quality at
a low cost of production. Currently, the physical extraction method is used as the main
method of extracting VCO in Sri Lanka which carries a great deal of negative quality effects,
higher cost of production and an increased amount of wastage. This study was carried
out to explore the feasibility of new technically and genetically improved more efficient
bacterial fermentation(Lactobacillus bulgaricus) method as to provide the best VCO in
quality at a cost effective manner. The oil obtained was assessed for the physicochemical
parameters and microbiological requirements were studied using standard methods. Fatty
acid composition was determined using Gas Liquid Chromatography. The optimum yield
with the best quality VCO was extracted after 24 hours at a 37 ºC of fermentation. The
Free Fatty Acid Content, moisture, specific gravity and iodine value of VCO produced
were measured. All the physicochemical parameters, microbiological parameters and fatty
acid composition were acceptable to quality standard values. More importantly the cost
of production of VCO through this technically and genetically improved fermentative
bacteria is comparatively low when it compares with the conventional fermentation method.
Analysis revealed that there is a positive relationship between technically improved
fermentation method usage extent with internationalized Firm’s Growth. Besides, the
coefficient for ‘Firm’s Growth Extent’ represents 46.95 oct_intn. Inference that there is
a positive relationship between Firm’s Growth Extent with Economic Growth where the
P- value is significant at 0.1 confidence level.
