Abstract
Lingonberry ( Vaccinium vitis-idaea) is a commercially important wild, uncultivated berry in northern regions of the world. It contains high amounts of benzoic acid, which contributes to the acidity of the berry and, as a microbisidic compound, prevents fermentation of lingonberry juice. Therefore a method was developed utilizing the pH-dependent ability of Saccharomyces cerevisiae to remove benzoic acid from solutions. By suspending 15–20% (w/w) of the yeast for 10 min in undiluted lingonberry juice, benzoic acid concentration was reduced by 75–91%, titratable acids by about 14% and pH raised by 0.1 units. The resulting undiluted juice was readily fermented with a new yeast inoculum. Applicability of the method for benzoic acid removal from other food material is discussed.
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