INVESTIGATING THE INFLUENCE ON THE FERMENTATION OF COCONUT WATER USING WATER KEFIR SUPPLEMENTED WITH PROBIOTIC Bifidobacterium bifidum

Abstract

In recent years, plant-based foods supplemented with probiotics have become a strategic and potential trend in the food technology industry. With its abundant content of vitamins and minerals, coconut water is an ideal medium for the growth of species such as kefir, lactic acid bacteria, etc. This study was conducted to evaluate some factors affecting the fermentation process of coconut water by kefir and Bifidobacterium bifidum, contributing to the development of a probiotic-rich vegan product. The surveys included determining the initial total soluble solids (TSS) concentration (10-16% w/v), the proportion of B. bifidum inoculum added (1-4% w/v), temperature (15-45 ^oC), and fermentation time (12-36 hours). The results showed that kefir and B. bifidum can grow well in coconut water supplemented with sucrose. When the initial TSS concentration was 12 ^oBx, the ratio of water kefir after 2nd activation is added 3% w/v, the ratio of B. bifidum is 3% w/v, main fermentation was performed for 20 hours at room temperature (28-30 ^oC), followed by filtering to remove the WK grains, mixing with 40% syrup, and secondary fermentation for 48 hours. The resulting fermented coconut water had the highest density of B. bifidum (7.15±0.02 lg CFU/mL).  At the same time, the product has an alcohol concentration of 2.22±0.08%, 9.5±0.1 ^oBx, pH 4.58±0.04, lactic bacteria density 7.55±0.01 lg CFU/mL and product sensory score 8.28±0.67. The study indicates that coconut water  is a potential ingredient in developing fermented drinks containing probiotics that are beneficial to consumers' health.