Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles

Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles

The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing Saccharomyces cerevisiae and Lactiplantibacillus plantarum was developed to enhance the flavor of MCW, wherein an indig...

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Bibliographic Details
Main Authors: Wen Xu, Qianqian Li, Zeming Song, Xiaoping Hu, Kun Cai, Lin Zhang, Xue Lin, Sixin Liu, Congfa Li, Qingyang Xu
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Co-fermentation strategy
Flavor characteristic
Mature coconut water
Saccharomyces cerevisiae
Lactiplantibacillus plantarum
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525006790
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