BioMed Research International

Research Article

Improvement of Medium Chain Fatty Acid Content and Antimicrobial Activity of Coconut Oil via Solid-State Fermentation Using a Malaysian Geotrichum candidum

Table 3

Composition of the selected modified coconut oils (MCO₁–MCO₆) produced by local G. candidum through DIMOSFER process along with their antibacterial activities.


Sample	SSF condition			Product composition (%)				ABA (%)
Sample	Moisture content (%)	Oil content (%)	Incubation time (day)	MCTG	MCDG	MCMG	MCFA	E. coli	S. aureus

MCO₁	32	50	30	80	15	1	14	15	20
MCO₂	42	10	10	54	20.52	2.64	22.4	71	75
MCO₃	30	0	16	54.5	9.8	4.65	31.14	60	63
MCO₄	30	25	10	38	20.32	0.5	40.5	75	80
MCO₅	50	25	16	44.5	7.8	1	47	78	85
MCO₆ (opt)	30	10	9	24	16.55	6.45	53	80	90
Coconut oil				99	1	0	0	3.1	4.8
Without oil				—	—	—	—

MCO₁–MCO₆: modified coconut oils obtained from DIMOSFER by local G. candidum strain.
Opt: optimum condition obtained from optimization of coconut oil hydrolysis through DIMOSFER process.
Composition: MCTG: medium chain triglyceride; MCDG: medium chain diglyceride; MCMG: medium chain monoglyceride; and MCFA: medium chain fatty acid.
ABA: antibacterial activity.
Pathogenic bacteria: Escherichia coli (ATCC 10536) and Staphylococcus aureus (ATCC 25923).
Escherichia coli (1.44 × 10⁸ CFU/mL) and Staphylococcus aureus (1.30 × 10⁸ CFU/mL).