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This is a In Vitro Study study (also classified as: Observational).

August 17, 2025ProcessesOpen Access

Development and Evaluation of Potential Probiotic Coconut Water Beverages: Fermentation, Storage, and Consumer Perception

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Probiotic beverages fermented from coconut water showed over 12 log CFU/mL viability post-fermentation, and retained over 6 log CFU/mL after 42 days.
B. bifidum exhibited the highest consumer acceptance in a sensory analysis, favorably appealing for its coconut flavor and sweetness.
Lactic acid production reached up to 6.1 g/L during fermentation, underscoring microbiological stability in the process.
The study supports coconut water as a viable substrate for producing stable and appealing non-dairy probiotic options.

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Fermentation of coconut water with Bifidobacterium strains shows high viability and consumer acceptance, suggesting effective non-dairy options.

Santos et al. (2025) studied this question.

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Fermentation of coconut water with Bifidobacterium strains shows high viability and consumer acceptance, suggesting effective non-dairy options.