IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 2- Issue 11, November 2013 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Investigation Of Saccharomyces Cerevisiae In Fermented Mulberry Juice

[Full Text]

 

AUTHOR(S)

Nguyen Phuoc Minh, Dong Thi Anh Dao

 

KEYWORDS

Keywords: Mulberry juice, Saccharomyces cerevisiae, optimal condition, fermentation, inoculum volume, temperature, ethanol

 

ABSTRACT

Abstract: Mulberry is grown worldwide. Its leaves are used to feed the silkworms which in turn produce silk fiber. Sericulture is mostly practiced in China, India and Japan. In the rest of the world, mulberry is generally used as forage in animal production, or for other purposes. Besides using the leaves, mulberry bears sweet fruit. The full - bodied flavor of this fruit is a good balance of sweetness and tartness with nutrient elements of vital importance for human metabolism. If these fruits are industrially exploited for various commercially valuable products, mulberry can become an important crop throughout the world. Mulberries are good for health because of their vitamins, minerals and bioactive compounds. In addition, high carotene and organic acids content help to increase the body's resistance. Mulberry can be used for making jam, jelly, pulp, fruit drink, fruit sauce, cake, fruit tea, fruit powder, fruit wine, food colorant, diabetes control agent and as ruminant livestock feed. In order to find the optimal conditions for the fermentation process, the juice was inoculated with Saccharomyces cerevisiae isolated from mulberry in various conditions. The results were as follows: inoculum volume 9 %v/v (inoculum concentration 107 yeast cells/mL), initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation was carried out for 48h and the ethanol content of product was 5 %v/v.

 

REFERENCES

[1] Bui Ai, Fermentaion applied in food technology, HCMC National University Publisher, 2005.

[2] Aragon P., Atienza J., Climent M.D. (1998). Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines, Am. J. Enol. Vitic, 49, 211-219 (1998).

[3] Mallouchos A., Komaitis M., Koutinas A., Kanellaki M. (2003). Wine fermentation by immobilized and free cells at defferent temperatures. Effect of immobilization and temperature on volatile by-products. Food Chemistry, 80, 109-113.

[4] Guo Xia Sun, Yao Liang, Jun Wang, Fuan Wu (2013). Fermentation Process Optimization of Mulberry Black Tea by RSM. Advanced Materials Research, 634, 1481-1485.

[5] Elisa Alonso Gonzalez, Ana Torrado Agrasar,Lorenzo M. Pastrana Castro, Ignacio Orriols Fernandez and Nelson Perez Guerra (2010). Production and Characterization of Distilled Alcoholic Beverages Obtained by Solid-State Fermentation of Black Mulberry (Morus nigra L.) and Black Currant (Ribes nigrum L.) Journal of Agricultural and Food Chemistry, 58, 2529–2535.

[6] Brij Kishore Singhal, Mohammad Ashraf Khan, Anil Dhar, Farooq Mohammad Baqual, and Bharat Bushan Bindroo (2010). Approaches to industrial exploitation of mulberry (mulberry sp.) fruits. Journal of Fruit and Ornamental Plant Research, 18, 83-99.

[7] Muhammad Arfan, Rasool Khan, Anna Rybarczyk, and Ryszard Amarowicz (2012). Antioxidant Activity of Mulberry Fruit Extracts. International Journal of Molecular Sciences, 13, 2472-2480.

[8] Yi-sheng Chen, Hui-chung Wu, Fujitoshi Yanagida (2010) . Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan. Brazilian Journal of Microbiology, 41, 916-921

[9] Bae, S.; Fleet, G.H.; Heard, G.M. (2006). Lactic acid bacteria associated with wine grapes from several Australian vineyards. J. Appl. Microbiol., 100, 712-727.

[10] Chambel, L.; Chelo, I.M.; Zé-Zé, L.; Pedro, L.G.; Santos, M.A.; Tenreiro, R. (2006). Leuconostoc pseudoficulneum sp. nov., isolated from a ripe fig. Int. J. Syst. Evol. Microbiol., 56, 1375-1381.

[11] Duangjitcharoen, Y.; Kantachote, D.; Ongsakul, M.; Poosaran, N.; Chaiyasut, C. (2008). Selection of probiotic lactic acid bacteria isolated from fermented plant beverages. Pak. J. Biol. Sci., 11, 652-655.

[12] Nyanga, L.K.; Nout, M.J.; Gadaga, T.H.; Theelen, B.; Boekhout, T.; Zwietering, M.H. (2007). Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe.Int. J. Food Microbiol., 120, 159-166.

[13] Trias, R.; Bańeras, L.; Montesinos, E.; Badosa, E. (2008). Lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi. Int. Microbiol., 11, 231-236.

[14] Yanagida, F.; Srionnual, S.; Chen, Y.S. (2008). Isolation and characteristics of lactic acid bacteriafrom koshuvineyards in Japan. Lett. Appl. Microbiol., 47, 134-139.