Biotechnological approach for production of fermented debittered blended beverage from Kinnow: Lemon using Clavispora lusitaniae

Abstract

The biotechnological potential of naringinase producing yeast, Clavispora lusitaniae, has been exploited for the processing of Kinnow and Lemon in the form of low-alcoholic naturally carbonated debittered fermented beverage. The enzyme naringinase is mixture α-L-rhamnosidase and β-D-glucosidase. Naringin is hydrolyzed by α-L-rhamnosidase to rhamnose and prunin then by β-glucosidase to glucose and naringenin. Bitterness of pruning 1/3rd than that of narngin. Thus it is a reliable, controllable, reproducible technology, and especially safeguards the interest of horticulturists during seasonal glut of the fruits. The freshly prepared fermented Kinnow: Lemon beverage had TSS 14°B, pH 3.8, acidity 0.38%, brix acid ratio 36.84, total sugars 12.30%, reducing sugars 2.26%, ascorbic acid 25.60 mg/100 ml, naringin 443.20ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.63 (Log no.of cells/ml). Physicochemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0°B, pH 2.90, acidity 0.64%, brix acid ratio 18.75, total sugars 8.30%, reducing sugars 1.14%, ascorbic acid 21.45 mg/100 ml, naringin 176.4 ppm, alcohol 0.80% (v/v), CO2 1.25 bar and total yeast count 8.71 (Log no.of cells/ml). Naturally produced CO2 by Clavispora lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties