Assessing the survival and ability of Lactobacillus strains in coconut neera to bolster its suitability as a functional beverage after storage

Mulyono K.K., . and Widianto D., . and Wahyuningsih T.D., . and Pratiwi R., . and Widodo W., . (2021) Assessing the survival and ability of Lactobacillus strains in coconut neera to bolster its suitability as a functional beverage after storage. Food Research (Malaysia), 5. pp. 220-225. ISSN 2550-2166

Coconut neera is a translucent liquid sap that comprises sugar, fat, minerals, vitamins, and proteins, which render it a suitable substrate for microbial growth. The objective of this study is to observe the survival of Lactobacillus casei AP and Lactobacillus plantarum strains in coconut neera along with their ability to produce short-chain fatty acids (SCFAs). The survival test was conducted by measuring the total plate count, and SCFAs were analyzed using high-performance liquid chromatography. Lactobacillus casei AP and L. plantarum could grow in the neera from about 6 log CFU/mL to up to 7.86 and 6.40 log CFU/mL after 9 hrs of inoculation, respectively. Additionally, they can survive at 4°C in storage for 14 days. These Lactobacillus strains could produce SCFAs in the form of butyrate. Therefore, the inoculation process of Lactobacillus strains can present an alternative to developing new functional beverages from coconut neera.

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Abstract

Coconut neera is a translucent liquid sap that comprises sugar, fat, minerals, vitamins, and proteins, which render it a suitable substrate for microbial growth. The objective of this study is to observe the survival of Lactobacillus casei AP and Lactobacillus plantarum strains in coconut neera along with their ability to produce short-chain fatty acids (SCFAs). The survival test was conducted by measuring the total plate count, and SCFAs were analyzed using high-performance liquid chromatography. Lactobacillus casei AP and L. plantarum could grow in the neera from about 6 log CFU/mL to up to 7.86 and 6.40 log CFU/mL after 9 hrs of inoculation, respectively. Additionally, they can survive at 4°C in storage for 14 days. These Lactobacillus strains could produce SCFAs in the form of butyrate. Therefore, the inoculation process of Lactobacillus strains can present an alternative to developing new functional beverages from coconut neera.

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Item Type:	Article
AGROVOC Term:	coconut water
AGROVOC Term:	fermentation
AGROVOC Term:	cold storage
AGROVOC Term:	microbiological analysis
AGROVOC Term:	Lactobacillus casei
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	short chain fatty acids
AGROVOC Term:	viability
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	02 Jul 2025 01:30
Last Modified:	02 Jul 2025 01:30
URI:	http://webagris.upm.edu.my/id/eprint/2924

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