Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, terms glucose sucrose consumption, production carboxylic acids, amino acid was determined CWK fermentation over a period 96 h. results showed that grains were able to utilise both produce significant quantities acids after h total titratable acidity significantly increased throughout incubation at 30 °C, which correlated drop pH 2.8 for supplemented with 12 g/L sucrose. In addition, this accompanied by increase lactic acid, acetic pyruvic acid. During fermentation, eighteen generated, notable decline observed across all acids. Among them, glutamic exhibited higher concentration compared other Scanning Electron Microscope (SEM) confirmed density bacteria (LAB) (AAB), fewer yeast cells through morphological identification. Overall, findings support notion fermented could be used as potential functional starter food products or refreshing beverage.