A novel bioprocessing debittering fermentation technology by Clavispora lusitaniae mutant

作者：Sahota P^*; Sharma S; Pandove G

来源：Research Journal of Biotechnology, 2013, 8(7): 12-17.

• Clavispora lusitaniae
• debittered
• fermentation
• kinnow
• organoleptic evaluation
• sensory attributes
• shelf-life

Naringinase is commercially attractive due to its potential usefulness in debittering citrus juices, so a novel bioprocessing debittering fermentation technology by naringinase producing strain Clavispora lusitaniae for the preparation of low-alcoholic naturally carbonated beverage from kinnow has been developed. Microbiological, physicochemical, mineral and sensory evaluation of kinnow beverage with 40 per cent juice revealed pH 3.4, TSS 12.6 degrees B, acidity 0.54%, ascorbic acid 6.72 mg/100ml, reducing sugar 1.38%, total sugars 10.10%, limonin 3.3 ppm, naringin 161.9 ppm, total carotene 0.50 mg%, potassium 672.27 mg/kg, calcium 70.64 mg/kg, magnesium 61.89 mg/kg, sodium 19.24 mg/kg, iron 0.73 mg/kg, alcohol 0.86 (%v/v), CO2 1.36 bar and total plate count 3.3x10(8) cfu/ml, ranked highest for taste (7.9), aroma (8.5), colour (7.8), astringency (8.25) and overall acceptability (7.8) during storage period of 3 months under refrigerated conditions (4(0)C).
The percentage decrease in limonin and naringin on storage was 54 and 64.8 percent, below the threshold level of limonin (6ppm) and naringin (600ppm) respectively. The major elements (K, Mg, Na, Ca, Fe) were retained in kinnow beverage during storage for period of 3 months. Carbon dioxide developed in the beverage acts as supercritical solvent, having antimicrobial property, imparts tangy taste, effervescence and has masking effect on bitterness.

• 出版日期2013-7