Table 1: Amino Acid Profiles of Coconut Water Fermented with Four Lactic Acid Bacteria Strains Throughout 5-Days Fermentation Time. (a) Total Essential Amino Acids (EAAs), (b) Total Non-essential Amino Acids (NEAAs), (c) Total Soluble Amino Acids (TAAs).

Total Essential Amino Acids (EAAs)
Fermentation time (h) LA LB LC LP
0 280+1 282+1 279+1 287+14
24 32+2 263+9 209+10 30+2
48 27+5 271+9 223+3 33+3
72 32+5 257+13 163+37 27+2
96 33+32 262+19 163+9 26+2
120 29+3 275+3 156+7 25+2
Total Non-essential Amino Acids (NEAAs)
Fermentation time (h) LA LB LC LP
0 1283+7 1198+1 1265+29 1339+128
24 1015+58 970+35 1239+47 1066+113
48 869+46 986+66 1321+44 947+34
72 917+20 877+49 1339+524 713+30
96 1045+518 900+336 847+49 705+31
120 1017+424 1006+413 798+32 665+23
Total Soluble Amino Acids (TAAs)
Fermentation time (h) LA LB LC LP
0 1562+6 1479+2 1543+29 1625+142
24 1047+59 1233+44 1448+57 1096+114
48 896+51 1257+75 1544+47 979+36
72 948+25 1134+61 1010+58 731+32
96 1078+549 1162+354 1010+58 731+32
120 1045+422 1281+416 954+38 690+25

Values represent means and standard deviations of triplicate determinations. Values with different superscript letters (a-c) indicate significant different at (p<0.05).
Abbreviations: L. acidophilus (LA), L. plantarum (LP), L. brevis (LC), and L. casei (LC)

Back to Article