Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26

Lee, Pin‐Rou; Boo, Christine Xiaoying; Liu, Shao-Quan

doi:10.1007/s13213-013-0607-z

Cited by 33 publications

(26 citation statements)

References 36 publications

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“…(2013), who showed that L. paracasei and L. helveticus increased to ~10 8 CFU/ml within 2 days in coconut water without experiencing a lag phase. The lag phase in this study could be ascribed to the suboptimal fermentation temperature (30°C) and differences in nutrients.…”

Section: Resultsmentioning

confidence: 99%

“…Our results were in line with findings of Lee et al. (2013). The decrease in sucrose could be ascribed to the acid and/or enzymatic hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, L. helveticus was found to be a good producer of 2‐nonanone (contributing fruity and musty odor) compared with the other two probiotic strains (Table 2). This was in line with the findings in probiotic fermented coconut water (Lee et al., 2013). …”

Section: Resultsmentioning

confidence: 99%

“…Linalool, which gives rise to the citrus and floral aroma in star fruit, was increased in fermented juice by L. paracasei and L. rhamnosus but not L. helveticus (Table 2). This observation was in agreement with the fermentation of probiotic coconut water, in which L. helveticus did not produce linalool after fermentation (Lee et al., 2013). On the other hand, the production of 1‐octen‐3‐ol and 2‐ethylhexanol could be derived from the oxidation of linoleic and linolenic acids (Broadbent et al., 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Of late, Lee, Boo, and Liu (2013) and Lu, Putra, and Liu (2018) have reported the successful probiotic fermentation (using L. acidophilus and L. casei ) in coconut water and durian pulp, respectively. The probiotic fermentation contributed unique flavor profiles to these fruit juices, which further raises interest in studying such fruit juices.…”

Section: Introductionmentioning

confidence: 99%

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Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Tan

Dai

et al. 2018

Food Science & Nutrition

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The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.

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Section: Resultsmentioning

confidence: 99%

“…Our results were in line with findings of Lee et al. (2013). The decrease in sucrose could be ascribed to the acid and/or enzymatic hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Tan

Dai

et al. 2018

Food Science & Nutrition

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One step forwards for the routine use of high-throughput DNA sequencing in environmental monitoring. An efficient and standardizable method to maximize the detection of environmental bacteria

et al. 2016

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We propose an innovative, repeatable, and reliable experimental workflow to concentrate and detect environmental bacteria in drinking water using molecular techniques. We first concentrated bacteria in water samples using tangential flow filtration and then we evaluated two methods of environmental DNA extraction. We performed tests on both artificially contaminated water samples and real drinking water samples. The efficiency of the experimental workflow was measured through qPCR. The successful applicability of the high‐throughput DNA sequencing (HTS) approach was demonstrated on drinking water samples. Our results demonstrate the feasibility of our approach in high‐throughput‐based studies, and we suggest incorporating it in monitoring strategies to have a better representation of the microbial community. In the recent years, HTS techniques have become key tools in the study of microbial communities. To make the leap from academic laboratories to the routine monitoring (e.g., water treatment plants laboratories), we here propose an experimental workflow suitable for the introduction of HTS as a standard method for detecting environmental bacteria.

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Improving the Value of the Coconut with Biotechnology

Dayrit

Nguyen

2020

Coconut Biotechnology: Towards the Sustainability of the ‘Tree of Life’

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Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26

Cited by 33 publications

References 36 publications

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

One step forwards for the routine use of high-throughput DNA sequencing in environmental monitoring. An efficient and standardizable method to maximize the detection of environmental bacteria

Improving the Value of the Coconut with Biotechnology

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