Assessing the survival and ability of Lactobacillus strains in coconut neera to bolster its suitability as a functional beverage after storage

Coconut neera is a translucent liquid sap that comprises sugar, fat, minerals, vitamins, and proteins, which render it a suitable substrate for microbial growth. The objective of this study is to observe the survival of Lactobacillus casei AP and Lactobacillus plantarum strains in coconut neera along with their ability to produce short-chain fatty acids (SCFAs). The survival test was conducted by measuring the total plate count, and SCFAs were analyzed using high-performance liquid chromatography. Lactobacillus casei AP and L. plantarum could grow in the neera from about 6 log CFU/mL to up to 7.86 and 6.40 log CFU/mL after 9 hrs of inoculation, respectively. Additionally, they can survive at 4°C in storage for 14 days. These Lactobacillus strains could produce SCFAs in the form of butyrate. Therefore, the inoculation process of Lactobacillus strains can present an alternative to developing new functional beverages from coconut neera.