Storage stability assessment and quality performance of fermented mature
coconut water beverage

Nutritional enhancement of mature coconut water was developed using mixed culture
fermentation of Lactobacillus acidophilus and Lactobacillus brevis. The fermented mature
coconut water (FMCW) was subsequently formulated to produce a palatable fermented
beverage. For the FMCW to be considered safe for consumption, a storage study with a
duration of 12 months was done. Prior to storage, the formulated FMCW was pasteurized
at 90°C for 30 mins and allowed to cool to room temperature. The formulated FMCW was
then stored at two different storage conditions of 4°C and approximately 24°C
(refrigerator and room temperatures, respectively). Samplings for microbial growth by
counting colony-forming unit (CFU/mL), Brix and pH values, and nutritional contents
were done every three months by removing individual bottles of the formulated FMCW
products for specific months to monitor the product quality quarterly. The results showed
that the physical analyses and nutritional contents were maintained for the whole 12
months duration without any significant changes. In addition, samples at both storage
temperatures did not show any microbial growth. The potential spoilage of the FMCW
product by the common microbial spoilers was prevented probably by the presence of biopreservatives in the form of high lactic acid or other antimicrobial compounds produced
from the mixed culture fermentation. Therefore, the storage study concluded that the
FMCW beverage was stable and remained safe for consumption for at least 12 months
when kept at refrigerator and room temperatures.