Search Results (21)

Coconut water was explored as a plant-based substrate for the development of probiotic beverages fermented with four Bifidobacterium strains (B. animalis B-41406, B. bifidum B-41410, B. breve B-41408, and B. infantis B-41661). Each strain was tested separately in a monoculture, with the coconut water adjusted to pH 6.7 and fermented under anaerobic conditions at 37 °C for 24 h. All formulations achieved a high cell viability (>12 log CFU/mL post-fermentation) and maintained counts above 6 log CFU/mL after 42 days at 4 °C. The fermentation resulted in significant lactic acid production (up to 6.1 g/L), with moderate acetic acid accumulation, and the pH remained below 4.5, ensuring microbiological stability. The sugar consumption varied across the strains, with B. bifidum and B. breve utilizing glucose and fructose more effectively. A sensory analysis, conducted with 100 untrained panelists using a 9-point hedonic scale and the Check-All-That-Apply (CATA) method, revealed that the B. bifidum-fermented beverage had the highest acceptance, attributed to favorable descriptors such as an “ideal sweetness”, “coconut flavor”, and “ideal texture”. These findings support the application of B. bifidum in the formulation of stable, microbiologically viable, and organoleptically acceptable non-dairy probiotic beverages, highlighting coconut water as a promising functional matrix. Full article

Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties of the new product being developed. The principal objective of this study was to determine the functional properties of the microorganisms identified and characterized from kefir, CWK, and sourdough fermented with coconut water kefir (CWKS), such as Limosilactobacillus fermentum, Lactiplantibacillus plantarum, L. fusant, L. reuteri, L. kunkeei, Acetobacter aceti, A. lovaniensis, A. pasteurianus, Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii, and C. colliculosa. In addition to identifying functional properties, such as glutamic acid production, phytase production, phytic acid degradation, and exopolysaccharide production, from this study, it was found that significantly high quantities of glutamic acid, exopolysaccharide, and phytase enzyme were detected in two LAB isolates, Limosilactobacillus fermentum and Lactiplantibacillus plantarum. Full article

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKC_opt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKC_opt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC₅₀ value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKC_opt remained stable for at least 56 days at 4 °C. Therefore, PWKC_opt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries. Full article

The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout the fermentation process using the MiSeq Illumina sequencing method. The phenotypic characterisation based on morphology identified ten isolates of LAB, five AAB and seven yeasts from kefir (K), CWK and CWK-fermented sourdough (CWKS). The results confirm the presence of the LAB species Limosilactobacillus fermentum, Lactobacillus. plantarum, L. fusant, L. reuteri and L. kunkeei; the AAB species Acetobacter aceti, A. lovaniensis and A. pasteurianus; and the yeast species Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii and C. colliculosa. To the best of our knowledge, the identification of Rhodotorula from kefir is being reported for the first time. This study provides important insights into the relative abundances of the microorganisms in CWKS. A decrease in pH and an increase in the titratable acidity for CWK- and CWK-fermented sourdough corresponded to the increase in D- and L-lactic acid production after 96 h of fermentation. Significant reductions in the pHs of CWK and CWKS were observed between 48 and 96 h of fermentation, indicating that the kefir microorganisms were able to sustain highly acidic environments. There was also increased production of L-lactic acid with fermentation, which was almost twice that of D-lactic acid in CWK. Full article

In this study, a Bacillus halotolerans (B. halotolerans) strain DT1 capable of producing exopolysaccharides (EPS) was isolated from dried cabbages of Tianjin, a local fermented vegetable product. Three distinct polysaccharide fractions were isolated from the fermentation broth of DT1, namely, DT1-0, DT1-2, and DT1-5. The structural composition and properties of these fractions were investigated. The predominant EPS, DT1-0, was identified as a novel heteropolysaccharide composed of fructose and glucose with branched structures. The repeating unit was determined to be [4)-α-D-Glcp-(1→6)-α-D-Glcp-(1→6)-β-D-Fruf-(2→6)-β-D-Fruf-(2→6-)-β-D-Fruf-(2→], with fructose and glucose connected by β-(2→1) and α-(1→4) glycosidic linkages between the third fructose and the first glucose, respectively. The molecular weight (Mw) was estimated to be 4.253 × 10³ Da. DT1-0 presented a smooth and porous surface structure as observed through SEM and exhibited a water-holding capacity of 504 ± 5.3%, maximum thermal stability at 245 °C, and an oil-holding capacity of 387 ± 1.9% for coconut oil. DT1-2 was identified as a fructooligosaccharide. DT1-5 was characterized as a polysaccharide composed of glucose and fructose. In conclusion, these findings provide substantial support for the further application of B. subtilis strain DT1 and its EPS fractions, DT1-0, DT1-2, and DT1-5, as potential alternatives for functional food additives or ingredients. Full article

In order to investigate the potential mechanisms of probiotic-fermented coconut water in treating enteritis, this study conducted a comprehensive analysis of the effects of probiotic intervention on the recovery from Dextran Sodium Sulfate-induced acute enteritis in Wenchang chicks. The analysis encompassed the assessment of growth performance, serum indicators, intestinal tissue structure, and metagenomic and metabolomic profiles of cecal contents in 60 Wenchang chicks subjected to intervention. This approach aimed to elucidate the impact of probiotic intervention on the recovery process from acute enteritis at both the genetic and metabolic levels in the avian model. The results revealed that intervention with Saccharomyces cerevisiae Y301 improved the growth rate of chicks. and intervention with Lactiplantibacillus plantarum MS2c regulated the glycerophospholipid metabolism pathway and reshaped the gut microbiota structure in modeling chicks with acute enteritis, reducing the abundance of potentially pathogenic bacteria from the Alistipes and increasing the abundance of potentially beneficial species from the Christensenellaceae. This intervention resulted in the production of specific gut metabolites, including Gentamicin C and polymyxin B2, recognized for their therapeutic effects on acute enteritis. The combined intervention of S. cerevisiae Y301 and L. plantarum MS2c not only enhanced growth performance but also mitigated intestinal wall damage and increased the abundance of gut metabolites such as gentamicin C and polymyxin B2, thereby mitigating symptoms of enteritis. Furthermore, this combined intervention reduced the levels of serum immune markers, including IL-10, IL-6, TNF-α, IFN-γ, and D-lactic acid, thus mitigating intestinal epithelial cell damage and promoting acute enteritis recovery. This study provides crucial insights into the mechanisms of action of probiotics and probiotic-fermented coconut water in acute enteritis recovery, offering new perspectives for sustainable farming practices for Wenchang chicken. Full article

The industrial processing of coconut to produce valuable foods, such as water and milk, generates large volumes of waste, especially the fruit shell. Despite this, material can be used in bioprocess applications, e.g., the production of enzymes, its recalcitrance hinders the cultivation of microorganisms, and low productivity is usually achieved. In this study, the production of cellulolytic enzymes through solid-state fermentation (SSF) and their extraction was investigated using the green coconut fiber pretreated by steam explosion, followed by alkali. The fungus Trichoderma reesei CCT-2768 was cultivated, using an experimental design, to study the effect of the water activity and the amount of biomass in the reactor. The combination of the pretreatment strategies yielded more porous biomass, with less hemicellulose (5.38%, compared to 10.15% of the raw biomass) and more cellulose (47.77% and 33.96% in the pretreated and raw biomasses, respectively). The water activity significantly affected the production of cellulases, with maximum activity yielded at the highest investigated value (0.995). Lastly, the extraction of the enzymes from the cultivation medium was studied, and a 9 g/L NaCl solution recovered the highest CMCase and FPase activities (5.19 and 1.19 U/g, respectively). This study provides an important contribution to the valorization of the coconut residue through (i) the application of the steam explosion technology to optimize the production of cellulases using the SSF technology and (ii) their extraction using different solvents. Full article

Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log₁₀ CFU/mL) and verified their ability to produce exopolysaccharides (0.23–0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives. Full article

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in amino acid profile, was determined during CWK fermentation over a period of 96 h. The results showed that the kefir grains were able to utilise both glucose and sucrose and produce significant quantities of carboxylic acids after 96 h of fermentation. The total titratable acidity significantly increased throughout 96 h of incubation at 30 °C, which correlated to a significant drop in pH to 2.8 for CWK supplemented with 12 g/L of sucrose. In addition, this was accompanied by a significant increase in lactic acid, acetic acid, and pyruvic acid. During fermentation, a total of eighteen amino acids were generated, with a notable decline observed across all amino acids. Among them, glutamic acid exhibited a higher concentration compared to the other amino acids. The Scanning Electron Microscope (SEM) results confirmed a higher density of lactic acid bacteria (LAB) and acetic acid bacteria (AAB), with fewer yeast cells through morphological identification. Overall, the findings support the notion that coconut water fermented with kefir could be used as a potential functional starter to produce other fermented food products or a refreshing beverage. Full article

Understanding the nutritive values of fruit peel residues could expand our feed atlas in sustaining livestock production systems. This study aimed to investigate the effects of lactic acid bacteria (LAB), cellulase enzyme, molasses, and their combinations on the fermentation quality and in vitro digestibility of coconut peel (CCP), sugar palm peel (SPP), and durian peel (DRP) silage. The CCP, SPP, and DRP were ensiled in a small-scale silo without additive (control), and with LAB strain TH14 (TH14), molasses, or Acremonium cellulase (AC) using a small-scale silage preparation technique according to a completely randomized design. All fresh peels had sufficient factors for ensiling such as moisture content (78–83%), water-soluble carbohydrates (WSC, 4.20–4.61% dry matter (DM)), and epiphytic LAB population (10⁴–10⁵ colony-forming units (cfu)/g fresh matter (FM)). However, aerobic bacteria counts were high (10⁷–10⁹ cfu/g FM). The fiber content of these fruit peels was high, with lignin abundances ranging from 9.1–21.8% DM and crude protein was low (2.7–5.4% DM). After ensiling, the pH values of the silage were optimal (≤4.25) and lower (p < 0.01) for SPP silage. The addition of molasses+TH14, molasses+AC, and molasses+TH14+AC has the potential to enhance fermentation characteristics and improve chemical composition. Silages treated with molasses alone improved the in vitro digestibility of tropical fruit peels. The residue of tropical fruits has the potential to be used as an alternative feed source for ruminants. Adding molasses, TH14, and AC during silage preparation could improve its nutritive value and digestibility. Full article

Cocoa pulp represents an interesting by-product of cocoa production, with an appealing flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10% pasteurized cocoa pulp in water with Laetiporus persicinus for 48 h; the product was characterized by tropical fruity notes such as coconut, mango, passion fruit and peach. The overall acceptance of the beverage compared to the non-fermented medium, as rated by a panel, increased from 2.9 to 3.7 (out of 5.0 points) for odor and from 2.1 to 4.2 for taste. (R)-Linalool (flowery, fruity), methyl benzoate (green, sweet), 2-phenylethanol (rose, sweet), 5-butyl-2(5H)-furanone (coconut, peach) and (E)-nerolidol (flowery, woody) contributed to the overall aroma with odor activity values of >1. During aroma dilution analysis, further substances with coconut, passion fruit and peach-like notes were perceived and structurally assigned to the group of sesquiterpenoids. The fermentation generated a highly interesting beverage using only 10% of the valuable cocoa pulp. The aroma formation via the fungus L. persicinus on cocoa pulp is of great interest for further research as an example of the formation of substances not yet described in the literature. Full article

This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), the experiment was carried out based on the Central Composite Design (CCD). Coconut oil yield, as a function of crude papain enzyme (CPE) mass (0–1 g) and fermentation time (12–60 h), was observed for 13 runs. The yield of virgin coconut oil with natural fermentation without the addition of crude enzyme papain is 19%, and with the addition of 1 g of the enzyme, it can reach a maximum of 27.7%. Optimal conditions were obtained at a mass of crude papain enzyme 993.5 mg, fermentation time 60 h respectively, yields: Banda Aceh virgin coconut oil (BAVCO) 28.4%, Pidie Jaya virgin coconut oil (PJVCO) 25.6%, and Bireuen virgin coconut oil (BVCO) 24.7%, quality of virgin coconut oil (VCO): water content (WC) 0.047%, free fatty acid (FFA) 0.01%, and peroxide (PN) 0.024% from each of the total mass of 300 g grated coconut, VCO modified by fermentation with the addition of CPE increased the yield. The quality of VCO in terms of WC, FFA, and PN meets the VCO quality standard. The optimization for desirability was 0.998, and the product had a transparent color, a distinct aroma, and did not have a putrid aroma. Full article

There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A total of 10% of each type of sugar was dissolved in sterile water to which 10% of kefir grains were then added and fermented for 48 h at room temperature. Analyses of pH/acidity, soluble solids, lactic/acetic acids, and lactic acid bacteria and yeast counts were performed, in addition to grain weighing at 0 h, 24 h, and 48 h. The microbial biodiversity was measured using PCR-DGGE and DNA sequencing at the species level. A sensory acceptance test was performed on all beverages. Lactobacillus, Lacticaseibacillus, Lentilactobacillus Lactococcus, Leuconostoc, Acetobacter, Saccharomyces, Kluyveromyces, Lachancea, and Kazachstania were present in the kefir grains and the beverages. Molasses showed a more intense fermentation, with greater production of organic acids and higher lactic/acetic acid bacteria and yeast counts (7.46 and 7.49 log CFU/mL, respectively). Refined sugar fermentation had a lower microbial yield of lactic/acetic acid bacteria (6.87 log CFU/mL). Smith’s salience index indicates that the brown-sugar kefir beverage was better accepted among the tasters. The results indicate that the use of alternative sources of sugar to produce water kefir beverages is satisfactory. This opens up new perspectives for the application of kefir microorganisms in the development of beverages with probiotic and functional properties. Full article

Lutein is a dietary lipophilic compound with anti-inflammatory properties. We have previously shown that dairy fat can improve the lutein content in spinach smoothies. It is, however, unclear whether fat concentrations and fermentation status in dairy products affect lutein liberation in smoothies. Moreover, plant-based milks vary in fat, protein, and fiber content which may affect lutein dissolution. This study aimed to provide translatable information to consumers by comparing lutein liberation in spinach smoothies made with different dairy or plant-based liquids in domestic settings. The smoothies were digested in vitro, and liberated lutein was measured by high-performance liquid chromatography (HPLC). High-fat and medium-fat cow’s milk, as well as coconut milk with and without additives, were found to significantly improve lutein liberation by 36%, 30%, 25%, and 42%, respectively, compared to blending spinach with water alone. Adjustment models suggested that the effects of cow’s milk and coconut milk were derived from fat and protein, respectively. On the other hand, soymilk with and without additives showed significantly reduced lutein liberation by 40% and 61%, respectively. To summarize, only 4 out of 14 tested liquids increased lutein liberation in spinach smoothies. The results highlight the importance of testing food companions for lipophilic active ingredients. Full article

The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was conducted in the media of coconut water (50%, v/v) pre-fermented by 11 coconut-sourced yeast strains in static. Results suggested that coconut water pre-fermented by different yeast strains had varied effects on the production of BC. Compared with the use of fresh coconut water, the use of coconut water pre-fermented by Saccharomyces cerevisiae SC7 increased the BC yield by 165%. Both natural pre-fermentation and SC7 pre-fermentation altered the concentrations of amino acids in fresh coconut water. The addition of selected amino acids aspartic acid, glutamic acid, serine, methionine, threonine, isoleucine, phenylalanine, and proline at different concentrations had varied effects on the production of BC. The yield of BC was the highest when adding 3.0% (w/v) methionine. Moreover, adding 3.0% methionine allowed the production of BC with larger loops of looser aggregated microfibers, increased the crystallinity of BC from 64.8% to 69.4%, but decreased the temperature of maximum weight loss rate, hardness, and adhesiveness from 223 °C, 8.68 kg, and 92.8 g.sec to 212 °C, 7.01 kg, and 58.5 g.sec, respectively, in the test condition. Full article