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Abstract
Coconut water is currently being considered as an elixir for patients suffering from diseases like dengue and malaria as well as chikungunia to provide hydration properties to the body. It has become a popular beverage for many people owing to its palatability and high mineral content. In this study, the growth, survival and fermentation performance of the probiotic bacterium Bacillus coagulans in coconut water was assessed in order to produce a novel non-dairy, probiotic beverage. The species was characterized on the basis of morphology, physiology and biochemical parameters and its probiotic attributes were assessed. Batch fermentations were carried out for 2 days at a constant 37°C, thereafter the samples were subjected to microbiological and chemical analysis. The results suggested that the specie produced lactic acid and was acid and bile tolerant. The pH and titratable acidity of probiotic fermented coconut water were found to be 4.4 and 0.53 % lactic acid, respectively. The viscosity of fermented coconut water increased significantly from an initial 5.13 mPa.s to 5.35 mPa.s because of the increase in soluble solids content due to exopolysaccharide production by B. coagulans during fermentation. Also, the overall acceptability score of probiotic coconut water was higher than tender coconut water, suggesting its feasibility for use as a probiotic beverage.
Highlights
According to the World Health Organization and the Food and Agriculture Organization of the United Nations (FAO / WHO, 2001), probiotics are defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host”
Sodium chloride, hydrochloric acid, bile salts, L-cysteine, dextrose, peptone, yeast extract, beef extract, MRS agar, MRS broth, GYE broth and agar were obtained from Sigma-Aldrich (New Delhi, India). , Gallic acid, phenol, 3, 5-dinitro salicylic acid (DNS) reagent, sulphuric acid, methanol, ethanol, hexane, ether, crystal violet, Rochell’s salt, bovine serum albumin (BSA) and sodium sulphite were procured from HiMedia (Mumbai, India)
Tender coconut water was used as the sole fermentation medium, without any additives, to ensure that it was the only raw material that regulated the growth and metabolism of the probiotic bacteria
Summary
According to the World Health Organization and the Food and Agriculture Organization of the United Nations (FAO / WHO, 2001), probiotics are defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host”. There has been an increase in consumer demand for functional foods such as yoghurt and other fermented dairy products supplemented with probiotic organisms (Penna, Rao-Gurram, & Barbosa-Canovas, 2007). The cholesterol content of dairy products is high. Owing to such facts and the increasing trend of vegetarianism , the demand for novel products with non-dairy matrices has expanded (Ranadheera, Baines, & Adams, 2010). Producing probiotic products with foods and beverages which are part of day-to-day life is encouraged. This has led to an increased demand for non-dairy probiotic foods, such as coconut aqueous extract, fruit drinks, nutrition bars, soy products and cereal-
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