ArticleProbiotics and antimicrobial proteins2026
Integrated Evaluation of the Fermentation Kinetics of Lactic Acid Bacteria in Tender Coconut Water Using Physicochemical Characterization and Mathematical Modelling.
Article in Probiotics and antimicrobial proteins, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Lactic acid bacteria (LAB) are widely used in food fermentation for their metabolic versatility and probiotic potential. Understanding their growth kinetics and metabolic behavior under controlled conditions is critical for process optimization. This study evaluated the fermentation performance and kinetic behavior of four LAB strains (Lact. paracasei CWKu14, Lact. rhamnosus CWKu-12, Lact. casei CWM15, and Lact. plantarum CWJ3) in tender coconut water (TCW) over 24 h. Changes in cell viability, pH, total soluble solids (TSS), sugar utilization, and organic acid production were monitored and analyzed using selected mathematical models. As cell density increased, all strains significantly reduced the pH and TSS of TCW. These changes were strain-specific; Lact. plantarum CWJ3 exhibited the highest cell viability (3.48 × 10
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