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Development of fermented rice-based beverages from wild strains of Saccharomyces cerevisiae isolated from fresh litchi and Jamun fruits of Assam, India

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Research Paper 20/04/2023
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Development of fermented rice-based beverages from wild strains of Saccharomyces cerevisiae isolated from fresh litchi and Jamun fruits of Assam, India

SS. Seanapati, D. Saikia
Int. J. Biosci.22( 4), 126-131, April 2023.
Certificate: IJB 2023 [Generate Certificate]
Key: Ethanol contentPhysicochemical propertiesRice-based beverageSaccharomyces cerevisiaeSensory evaluation

Abstract

The isolates Saccharomyces cerevisiae L1 and Saccharomyces cerevisiae J7 were isolated from Litchi and Jamun fruits of Assam, India respectively. These were applied for beverage production using rice as substrate. The fermented beverages were analyzed physiochemically using parameters like pH, total soluble solids, and antioxidant properties. The beverages were also observed for ethanol content, carbohydrate, energy, and protein content using FSSAI (Food Safety and Standards Authority of India). The study revealed that the developed fermented rice-based beverages have shown some differences and similarities in different criteria. The strain Saccharomyces cerevisiae L1 was found to be potent in comparison to the strain Saccharomyces cerevisiae J7. The pH was found to be 3.5, Total soluble solid was 7.8◦ Brix and 58.6% antioxidant properties for Saccharomyces cerevisiae L1 whereas, for Saccharomyces cerevisiae J7, pH was found to be 3.7, total soluble solids was 8◦ Brix and 55.6% antioxidant properties. The ethanol content was measured to be 9% in the case of Saccharomyces cerevisiae L1 and 5.2% in the case of Saccharomyces cerevisiae J7. A sensory evaluation study revealed that the fermented rice beverage by Saccharomyces cerevisiae L1 was more satisfactory than Saccharomyces cerevisiae J7.

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