Microbiological Characterization and Mineral Analysis of Isolates from Fermented and Unfermented Coconut

This study investigates the microbiological and mineral composition of isolates from
unfermented and fermented coconut to understand the impact of fermentation on microbial
diversity and nutrient content. The results showed that fermentation significantly increased the
microbial diversity of coconut, with key bacterial species identified, including Lactobacillus
species, Enterococcus species, Staphylococcus species, Proteus species, and Vibrio cholerae. In
addition Fungal species such as Aspergillus niger and Saccharomyces species were also
prominent in the fermented samples. The fermentation process resulted in alterations to the
mineral content of the coconut, particularly reducing the levels of magnesium, sodium,
potassium, and zinc. Interestingly, the fermentation had minimal effects on iron and calcium
levels, which remained largely unchanged. These findings suggest that while fermentation
enhances microbial diversity, it also leads to a reduction in certain essential minerals, which may
influence the nutritional value and functional properties of the coconut. The results of this study
provide useful insights into how fermentation can modify both the microbiological and mineral
profiles of coconut, offering potential applications for improving the health benefits and
nutritional quality of coconut-based products.