Lactobacillus plantarum and Lactobacillus helveticus fermented tender coconut water probiotic beverage: A comparison study

Abstract

Introduction and Aim: Coconut water is reflected as an elixir to the body. It has become a popular beverage among different age groups because of its deliciousness and high nutritional value. The growth, fermentation efficiency, and bioactive content generation by the probiotic bacteria Lactobacillus plantarum and Lactobacillus helveticus in coconut water were evaluated in this study to develop a new non-dairy probiotic beverage. The classification of species was based on its biochemical features, morphology, physiology, as well as its probiotic properties.
 
 Materials and Methods: Batch fermentations were conducted for the aseptically collected coconut water for two days at a constant temperature of 37°C with Lactobacillus plantarum and Lactobacillus helveticus. The fermented samples were microbiologically and chemically analysed for checking the presence of bioactive components and the physicochemical properties.
 
 Results: After a 48-hour fermentation with Lactobacillus plantarum and Lactobacillus helveticus, tender coconut water showed a significant increase in the bio-actives including cyanocobalamin and riboflavin content. The antibacterial activity shown by the final fermented product indicated its potential for acting against foodborne pathogens.
 
 Conclusion: The findings revealed that following fermentation with Lactobacillus helveticus and Lactobacillus plantarum, the species were able to improve the nutritional content of tender coconut water. Between these two Lactobacillus strains, L. plantarum fermented tender coconut water exhibited higher nutritional values compared to the latter.