Microbiological Evaluation of Bio-Margarine from Three Different Vegetable Oils Using Probiotic Cultures of Lactic Acid Bacteria

This work investigated the production and microbiological evaluation of bio-margarine produced from palm, melon and coconut oils using L. acidophilus, L. bulgaricus and S. thermophilus starter cultures. Six samples of non-inoculated margarines (MAG 001-MAG 006) were prepared with the following blend ratios of 90:2:8, 80:4:16, 70:8:22, 60:10:30 and 40:30:30 of coconut, melon and palm oils.

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Publication Details

Journal
Food Science & Nutrition
Published
2025-04-07
DOI
https://doi.org/10.24966/fsn-1076/100210
Primary Topic
Food Chemistry and Fat Analysis
Type
article
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0.00
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article

Microbiological Evaluation of Bio-Margarine from Three Different Vegetable Oils Using Probiotic Cultures of Lactic Acid Bacteria

L.C. Okpala
Food Science & Nutrition
Food Chemistry and Fat Analysis
article

Microbiological Evaluation of Bio-Margarine from Three Different Vegetable Oils Using Probiotic Cultures of Lactic Acid Bacteria

L.C. Okpala
article en

Abstract

This work investigated the production and microbiological evaluation of bio-margarine produced from palm, melon and coconut oils using L. acidophilus, L. bulgaricus and S. thermophilus starter cultures. Six samples of non-inoculated margarines (MAG 001-MAG 006) were prepared with the following blend ratios of 90:2:8, 80:4:16, 70:8:22, 60:10:30 and 40:30:30 of coconut, melon and palm oils.

Food Science & NutritionVol. 11(1)
Openalex Percentile: Top 93%
Food Chemistry and Fat Analysis
DOIOpen Access PDFOpenAlex
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Microbiological Evaluation of Bio-Margarine from Three Different Vegetable Oils Using Probiotic Cultures of Lactic Acid Bacteria — L.C. Okpala · Food Science & Nutrition (2025) | TGRS Research Map | TGRS