species within the genus Bacillus. The organism was first isolated and described as Bacillus coagulans in 1915 by B.W. Hammer. Separately isolated in 1935 and described as Lactobacillus sporogenes in the Fifth edition of Bergey's Manual. It exhibits characteristics typical of both genera Lactobacillus and Bacillus; However, in the seventh edition of Bergey’s, it was finally transferred to the genus Bacillus.
has been added by the EFSA to their Qualified Presumption of Safety (QPS) list. Approved as GRAS by the U.S. Food and Drug Administration's Center as well as by the European Union. It is listed by AAFCO for use as a direct fed microbial in livestock production.
liquid inside young green coconuts. Chief of FAO’s : "It’s a natural isotonic beverage with the same level of electrolytic balance as we have in our blood. It’s the fluid of life.“ The major chemical constituents of coconut water are sugars , minerals, vitamins and minor ones are fat and nitrogenous substances.
the growth, survival and fermentation performance of probiotic bacteria Bacillus coagulans in coconut water. The main goal of this project are to study the fitness of Tender coconut water to sustain probiotic bacteria Bacillus coagulans to made a novel non dairy probiotic beverage.
‘Vizylac’, which contain probiotic bacteria Bacillus Coagulans in powdered form were purchased from a Pharmacy shop in Delhi. A capsule contains 120×108 million viable spores of Bacillus Coagulans. Propagation: The spores of Bacillus Coagulans were propagated separately in sterile de Man Rogosa Sharpe (MRS) broth for up to 48h at 37 °C aerobically
determined at 540nm. According to P. H. A. The absorbance of fermented product to 0.600 that correspond to 9.00 Log CFU/mL, using Mac Farland scale. This is ideal for probiotic beverage functionality
Standard Curve: y = 11.33x + 0.0708 Absorbance corresponds to 0.1 mL of the test = x mg of glucose 10mL of the sample solution contains = x / 0.1 × 10 ml of glucose =3.96 % of total sugars present in sample solution. Fermented coconut water: =2.37 % of total sugars present in sample solution.
Standard Curve: y = 7.95x + 0.009 Absorbance corresponds to 0. mL of the test = x mg of glucose 10mL of the sample solution contains = x / 0.1 × 10 ml of glucose =3.15 % of reducing sugars in tender coconut water. Fermented coconut water: =2.27 % of reducing sugars in tender coconut water.
tender coconut water advocate the fact that if a potentially probiotic strain is used as a starter culture then it might produce a fermented product with defined and consistent characteristics and possibly health- promoting properties. These results suggest the feasibility of fermenting coconut water in to a probiotic beverage, especially for sports nutrition, with the dual benefits of electrolytes and probiotics.