Study on the utilization of coconut water for production of antidiarrheal health drinks through lactic fermentation process
1996
Fardiaz, S. | Kusumaningrum, H. | Nuraeni, E.D. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)
The fermented coconut water drink was made from coconut water inoculated with two different cultures, i.e. Streptococcus thermophillus + Lactobacillus bulgaricus and Lactobacillus casei. Addition of skim milk in the product increased the total acid, mineral content and viscosity value. The organoleptic test showed that the coconut water drink fermented by L. casei, added with 2 percent skim milk was better compared to the other drinks. Refrigerated storage showed the increase of total mold and yeast counts and decline in viability of lactic acid bacteria. After 12 day storage, the product contained total lactic acid count 5,4 x 10 at the power of 7 - 7,6 x 10 at the power of 8. The antibacterial activities were tested in vitro against some enteric pathogens and all coconut water drinks inhibited the growth off all pathogenic bacterial tested
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