Coconut Water-Based Probiotic Drink Proposal: Evaluation Of Microbiological Stability And Lactic Acid Estimation

Abstract

Probiotics are in high demand for their role as a health promoter, with lactose-fermented foods being the main source of getting them. However, the options for probiotics are lower for a group of consumers who are allergic or lactose intolerant. As an alternative to a nondairy product, this work aims to propose the formulation of a low-cost drink with probiotic characteristics based on coconut water, free from lactose and fermented by Lactobacillus casei shirota. Two products were made: one with packaged coconut water and the other with fresh coconut water. The inoculum was obtained from a commercial fermented drink (Yakult®). In the first stage (fermentation), the total cultivation time was 48h; however, the most suitable time was 12h at 36oC for both cultures, with monitoring of pH, total acidity and cell concentration. Cultivations were carried out in duplicates with a repetition of the process for each product. After the first stage, the second stage (microbiological stability) at refrigeration temperature (5°C to 8°C) was started. The total refrigeration time was 120h; however, the most suitable time was 72h for both drinks. The estimate of lactic acid production was investigated using infrared spectrometry with Attenuated Total Reflectance (FTIR-ATR). It was possible to observe specific bands of carboxylic acids. The results obtained were promising and show potential to produce probiotic non-dairy drinks with inoculum and low-cost substrate.