Optimization of Coconut Milk Kefir Beverage by RSM and Screening of Its Metabolites and Peptides

Probiotic foods such as kefir drinks help to improve the health and well-being of consumers. Since Salmonella resistance current antibiotic drugs is rising at an alarming rate worldwide, especially in Africa Asia, this has raised need for alternative ways preventing treating infectious diseases humans animals. Thus, a dairy-free probiotic drink can be people with milk allergies or those who avoid dairy products lifestyle choice. This study aims optimize quality coconut its antioxidant antimicrobial activities identify peptides metabolites present. The time, temperature, inoculum size that resulted optimal using Response Surface Methodology (RSM) were found 13.4 h, 25 °C, 5.4 g/100 mL, respectively. metabolic changes beginning end fermentation identified 1H-NMR-based metabolomics. Some optimized product are γ-Aminobutyric acid, Biotin, Riboflavin, Butyrate, Lactate, Caprylate. Moreover, 10 peptide sequences LC-MS/MS. findings demonstrated high potential fermented grains functional healthy drink.