Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.135-143
2012
Details
- Autor(en) / Beteiligte
- Titel
- Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage
- Ist Teil von
- Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.135-143
- Ort / Verlag
- Prague: Czech Academy of Agricultural Sciences (CAAS)
- Erscheinungsjahr
- 2012
- Link zum Volltext
- Quelle
- Electronic Journals Library
- Beschreibungen/Notizen
- Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO2 levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast in amla juice produces a new non-alcoholic naturally carbonated beverage. The physicochemical properties of this freshly prepared beverage are as follows: 13%, pH 3.0, TSS 16.0 deg B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 mL. The physicochemical characteristics did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4 deg C).
- Sprache
- Englisch; Tschechisch; Slowakisch
- Identifikatoren
- ISSN: 1212-1800eISSN: 1805-9317DOI: 10.17221/248/2010-cjfsTitel-ID: cdi_doaj_primary_oai_doaj_org_article_2c080f8bd21d4b47b455b7ab05575e0d
- Format
- –
- Schlagworte
- 26s rrna, Acetaldehyde, Acetic acid, ACIDE ASCORBIQUE, ACIDEZ, ACIDITE, ACIDITY, ACIDO ASCORBICO, AISLAMIENTO, ALMACENAMIENTO, APTITUD PARA LA CONSERVACION, APTITUDE A LA CONSERVATION, ARN, Aroma, ASCORBIC ACID, AZUCARES REDUCTORES, BEBIDAS CARBONICAS, BEVERAGE CROPS, BOISSON CARBONATEE, BOISSON NON ALCOOLISEE, Butanol, CANDIDA, CARBON DIOXIDE, CARBONATED BEVERAGES, Carbonation, CELL COUNTING, CHEESE, CHEMICAL COMPOSITION, CHEMICOPHYSICAL PROPERTIES, CLAVISPORA LUSITANIAE, COMPOSE VOLATIL, COMPOSICION QUIMICA, COMPOSITION CHIMIQUE, COMPUESTO VOLATIL, CONTEO DE CELULAS, d1/d2, DIOXIDO DE CARBONO, DIOXYDE DE CARBONE, DURACION, DURATION, DUREE, ETANOL, ETHANOL, Ethyl acetate, FENOTIPOS, FERMENTACION, FERMENTATION, feta cheese, FROMAGE, fruit, FRUIT JUICES, FRUITS, FRUTAS, GASEOSAS, http://www.fao.org/aos/agrovoc#c_10677, http://www.fao.org/aos/agrovoc#c_1247, http://www.fao.org/aos/agrovoc#c_1302, http://www.fao.org/aos/agrovoc#c_1507, http://www.fao.org/aos/agrovoc#c_1521, http://www.fao.org/aos/agrovoc#c_15950, http://www.fao.org/aos/agrovoc#c_1794, http://www.fao.org/aos/agrovoc#c_2412, http://www.fao.org/aos/agrovoc#c_24933, http://www.fao.org/aos/agrovoc#c_27583, http://www.fao.org/aos/agrovoc#c_28261, http://www.fao.org/aos/agrovoc#c_2855, http://www.fao.org/aos/agrovoc#c_3123, http://www.fao.org/aos/agrovoc#c_3131, http://www.fao.org/aos/agrovoc#c_32034, http://www.fao.org/aos/agrovoc#c_37744, http://www.fao.org/aos/agrovoc#c_3791, http://www.fao.org/aos/agrovoc#c_4082, http://www.fao.org/aos/agrovoc#c_4810, http://www.fao.org/aos/agrovoc#c_5399, http://www.fao.org/aos/agrovoc#c_5753, http://www.fao.org/aos/agrovoc#c_5776, http://www.fao.org/aos/agrovoc#c_661, http://www.fao.org/aos/agrovoc#c_6618, http://www.fao.org/aos/agrovoc#c_7149, http://www.fao.org/aos/agrovoc#c_7427, http://www.fao.org/aos/agrovoc#c_8480, http://www.fao.org/aos/agrovoc#c_8601, http://www.fao.org/aos/agrovoc#c_894, IDENTIFICACION, IDENTIFICATION, Inoculation, ISOLATION, ISOLEMENT, JUGO DE FRUTAS, JUS DE FRUITS, KEEPING QUALITY, LEVADURA, LEVURE, MICROSCOPIA, MICROSCOPIE, MICROSCOPY, NUCLEOTIDE SEQUENCE, NUMERATION CELLULAIRE, Nutrients, ORGANOLEPTIC PROPERTIES, Parameters, PHENOTYPE, PHENOTYPES, PLANTAS PARA BEBIDAS, PLANTE A BOISSON, Propanol, PROPIEDADES FISICOQUIMICAS, PROPIEDADES ORGANOLEPTICAS, PROPRIETE ORGANOLEPTIQUE, PROPRIETE PHYSICOCHIMIQUE, QUESO, REDUCING SUGARS, RNA, rRNA, rRNA 26S, SECUENCIA NUCLEOTIDICA, SEQUENCE NUCLEOTIDIQUE, Shelf life, SOFT DRINKS, STOCKAGE, STORAGE, SUCRE REDUCTEUR, VOLATILE COMPOUNDS, Whey, Yeast, YEASTS