Beverages, Vol. 10, Pages 30: The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage

Beverages, Vol. 10, Pages 30: The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage

Beverages doi: 10.3390/beverages10020030

Authors: Porntipha Vitheejongjaroen Pooyanee Phettakhu Wannicha Arsayot Malai Taweechotipatr Ulisa Pachekrepapol

The efficacy of the Lacticaseibacillus paracasei MSMC 36-9 strain with probiotic potential to ferment coconut milk and produce coconut milk yogurt-type beverages was examined. Tapioca starch was used as a stabilizer at concentrations of 0, 1.0, and 2.0% (w/w). The samples were stored at 4 °C for 21 days and analyzed for viability and resistance to in vitro gastrointestinal conditions of L. paracasei MSMC 36-9, pH changes, radical scavenging activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, and apparent viscosity. The viability of the strain with probiotic potential in the samples remained stable during storage and ranged between 12 and 13 log CFU/g by the end of the storage period. The strain L. paracasei MSMC 36-9 from all samples survived under simulated gastrointestinal conditions. The pH levels of all samples decreased during storage due to post-acidification. The radical scavenging activity of the products fermented with L. paracasei MSMC 36-9 was higher than that of the sample fermented with the commercial yogurt starter culture. The addition of tapioca starch to fermented coconut milk increased the viscosity of the samples. The results suggested that L. paracasei MSMC 36-9 can be used as a starter culture in the production of coconut milk yogurt-type beverages with antioxidant potential.