Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 21, Issue 2, 2019; Page No.(269-275)

PREPARATION AND VALIDATION OF FERMENTED FRUIT JUICES (WINES) USING HANSENIASPORA THAILANDICA MM7 AS STARTER CULTURE

PANDIARAJ MAHESWARI, BHAGAVATHI SUNDARAM SIVAMARUTHI, SHUNMUGIAH MAHENDRAN, T. MUTHUSELVI AND CHAIYAVAT CHAIYASUT

Abstract

The study was aimed to isolate and identify the yeast strain from grape samples, and to produce fruit wines using isolated yeast as a starter. The serial dilution and plating method were employed to isolate yeast from the grape sample. The strain was identified by 18S rRNA gene sequencing. The fruit wines were prepared using Papaya, Guava, Fig, and Indian gooseberry as raw material. The fermentation was carried out for 28 days at room temperature. Every seven days, samples were collected for the assessment of reducing sugar, alcohol, acidity, vitamin C and protein content, and antioxidant activity. The yeast strain was isolated and sequenced, and identified as Hanseniaspora thailandica MM7 (GenBank accession no. KX530448). The fermented fruit wines were prepared. The level of reducing sugar, acidity was reduced during fermentation while alcohol content, protein content, and antioxidant activity was increased. The vitamin C content of the fruit wines was reduced gradually during fermentation process except in gooseberry wine. The results of the current study suggested that the strain H.thailandica MM7 could be the better starter to produce fruit wine. The resulted wines were high in quality with low alcohol content, which is the desirable quality of a health drink with bioactive phytochemicals confers health benefits.

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