Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties
Garcinia beverage was prepared by fermentation of ameliorated must of Garcinia xanthochymus using native yeast isolated from naturally fermented Garcinia must. The native yeast was identified as Hanseniaspora sp. (Accession no. U826968) based on biochemical and molecular tests. Low alcoholic Garcinia beverages were prepared at four different must concentration (5%, 10%, 20%, and 30% w/v). Fermentation using Hansiniaspora sp. was carried out for 28 days and the fermented must were analyzed for changes in physical, biochemical and sensory characteristics. The present study mainly focused on changes in organic acid profile during fermentation, in particular, degradation of oxalic acid and antioxidant properties of the fermented beverage. Results showed utilization of citric acid and 100% degradation of oxalic acid (antinutritional factor) with the synthesis of aspartic acid. Antioxidant activity (DPPH radical scavenging activity) was significantly higher in beverage with higher must concentration along with dose dependency. Upon sensory analysis, the beverage prepared with 5% and 10% must were the only acceptable ones.
Journal: Food Bioscience - Volume 5, March 2014, Pages 101–107