The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

Abstract

This study aimed to add value to mature coconut water (MCW) using potential probiotic Lactobacillus plantarum DW12 for producing fermented MCW beverages. MCW supplemented with 0.5% monosodium glutamate (MSG) fermented by DW12 for 48 h had probiotic 8.4 log CFU/mL, 128 µg/mL γ-aminobutyric acid, 14 µg/mL vitamin B12, minerals (µg/mL) i.e. 3312 potassium, 235 calcium, and 2214 sodium, antioxidant activities for scavenging 75% of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid: ABTS), 55% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (134 µg/mL gallic acid equivalent), and controlled all the tested foodborne pathogens. Additionally, MCW supplemented with 0.5% MSG and 1% sugarcane fermented by DW12 produced a fermented beverage (SCW) with similar properties as the fermented MCW. Adding 20% honey into the fermented MCW produced a better taste for the beverage. The fermented MCW using DW12 could be a novel functional beverage by providing not only probiotic but also beneficial compounds for health.

Keywords

• γ-aminobutyric acid
• Antioxidants
• Element contents
• Mature coconut water
• Probiotics
• Vitamin B12