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Yanida Sikamahn. Effect of different fermentation durations on the viability of Lactobacilus reuteri DSM 17938 in coconut yogurt. Master's Degree(Anti-Aging and Regenerative Science). Mae Fah Luang University. Learning Resources and Educational Media Center. : Mae Fah Luang University, 202.
Effect of different fermentation durations on the viability of Lactobacilus reuteri DSM 17938 in coconut yogurt
Name: Yanida Sikamahn
keyword:
Lactic Acid Bacteria (LAB)
Classification :.DDC: e-Theses
Abstract:
The purpose of this research is to investigated the impact of fermentation duration on the viability of Lactic Acid Bacteria (LAB), with particular emphasis on Lactobacillus reuteri DSM 17938, in coconut yogurt. The experiment utilized three different fermentation durations (24, 36, 48 hours) to assess the proliferation of LAB in coconut yogurt. The results revealed a consistent increase in the viable LAB count with extended fermentation time, providing evidence for a linear relationship between these variables. However, the one-way ANOVA statistical analysis did not identify these differences as statistically significant. Despite this, the study reaffirms the viability of LAB, specifically L. reuteri DSM 17938, in coconut yogurt across varying fermentation periods.
This research contributes to the understanding of LAB behavior in coconut yogurt and their proliferation across different fermentation durations. Although the findings suggest a direct correlation between fermentation time and LAB population, the lack of statistical significance indicates a complex interplay of factors affecting LAB viability. The limitations, such as inability to isolate and identify the specific strain of L. reuteri DSM 17938 in the total LAB count, point to areas for future research. Despite these, the study sets a foundation for enhancing the quality and health benefits of probiotic foods by providing valuable insights into optimal fermentation durations for promoting LAB survival and growth in coconut yogurt production.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Name: Vichit Punyahotra
Role:
Advisor
Created:
202
Modified:
2023-08-16
Issued:
2023-08-16
วิทยานิพนธ์/Thesis
application/pdf
CallNumber:
e-Theses
eng
DegreeName: Master of Science
Level: Master's Degree
Descipline: Anti-Aging and Regenerative Science
Grantor: Mae Fah Luang University
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.029667 วินาที
Yanida Sikamahn
| Title | Contributor | Type |
|---|---|---|
| Effect of different fermentation durations on the viability of Lactobacilus reuteri DSM 17938 in coconut yogurt
มหาวิทยาลัยแม่ฟ้าหลวง Yanida Sikamahn | Vichit Punyahotra | วิทยานิพนธ์/Thesis |
Vichit Punyahotra
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|---|---|---|
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| Effect of different fermentation durations on the viability of Lactobacilus reuteri DSM 17938 in coconut yogurt
มหาวิทยาลัยแม่ฟ้าหลวง Vichit Punyahotra | Yanida Sikamahn | วิทยานิพนธ์/Thesis |
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