Vol. 12, Issue 6 (2023)

Author(s):
Kezia S, Kirubha C, Satheeshan KN, Vimalin Hena J, Ivan Wilson and Jenita Thinakaran

Abstract:
Mature coconut water (MCW) is the liquid found inside a mature coconut, which can serve as a favourable environment for microbial growth if not properly handled and stored. Some common microbial tests were conducted on MCW to analyze the extent of microbial spoilage, Fresh MCW was collected, from the ladies hostel mess of Kaunya Institute of Technologies and Science (KITS), and the MCW was sterilized and stored in a freezer for further analyses. The Total plate count (TPC), and yeast and mould enumeration were done by serial dilution, and spread plate method for the 0^th, 3^rd, 6^th hour and, the preservation efficacy test was carried out with control(T0), 3% of salt (T1), 5% of salt (T2), 3% of sugar (T3), 5% of sugar (T4), 3% of salt + 3% of sugar(T5) and 250 ppm of sodium benzoate (T6). The results for Total Plate Count (TPC) were 1.25 x 10³ CFU/mL, yeast, and mould counts as 700000 CFU/ mL, pH was found as 5.3, and preservative Efficacy Testing (3% of salt) T1 and (5% of salt) T2 act as a good preserving agent. The spoilage of microorganisms was found more in the 3^rd and 6^th hours, where the TPC was 4.5 x10³ CFU/ ml and yeast and mould count was 1650000 CFU/ml for 0^th-hour plating and T1(3% salt) and T2 (5% salt) comparatively gave good results in the preservation efficacy test.