Red raspberry is a kind of nutritious berry with specific flavor, high edible and economic value. Ripe red raspberries are difficult to be stored and fresh fruits are very tart for eating. Therefore, it is crucial to develop processing technology to reduce the acidity of red raspberries. In this study, three acid-reducing yeast strains were screened and identified as Pichia fermentans M-1, Metschnikowia pulcherrima M-4 and Sporidiobolus pararoseus M-5. The acidity, total phenols, anthocyanins and antioxidant capacity were determined to compare the fermentation properties of the strains in preparing red raspberry functional beverage. After fermentation with M. pulcherrima M-4, the pH of red raspberry functional drink was 4.3, 1.2 pHs higher than that of the unfermented red raspberry juice. The contents of citric acid, malic acid, lactic acid and oxalic acid reached 2 303.67, 395.99, 6.48 and 47.40 mg/L, decreased by 74%, 35%, 81% and 6% respectively, compared with the unfermented red raspberry juice. The total phenol content reached 505.33 mg/L, which was 84% higher than that of the control, and the antioxidant activity was also significantly increased. Compared with other fermentation groups, the organic acid content was lower, the total phenol content and the antioxidant activity were higher. M. pulcherrima M-4 is applicable in producing red raspberry functional drink.
WANG Bingqian
,
WEI Xuetuan
. Screening of acid-reducing yeast and its application in red raspberry functional beverage[J]. Food and Fermentation Industries, 2020
, 46(21)
: 133
-138
.
DOI: 10.13995/j.cnki.11-1802/ts.024250
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