Fermentative Behavior of Saccharomyces Strains During Guava (Psidium Guajava L) Must Fermentation and Optimization of Guava Wine Production
Sevda SB* and Rodrigues L
Surajbhan Sevda, Mtech (Fermentation Technology), Department of food engineering and fermentation technology, University Institute of chemical technology, Mumbai, India
- *Corresponding Author:
- Dr. Surajbhan Sevda,
M.tech (Fermentation Technology)
Deparment of food engineering and fermentation technology University Institute of chemical technology,
Mumbai, India 400019
E-mail: [email protected]
Received Date: July 30, 2011; Accepted Date: August 31, 2011; Published Date: September 03, 2011
Citation: Sevda SB, Rodrigues L (2011) Fermentative Behavior of Saccharomyces Strains During Guava (Psidium Guajava L) Must Fermentation and Optimization of Guava Wine Production. J Food Process Technol 2:118. doi: 10.4172/2157-7110.1000118
Copyright: © 2011 Sevda SB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Two different strains of Saccharomyces cerevisiae NCIM 3095 and NCIM 3287 were evaluated in the production of guava fruit wine. Guava must concentrations were adjusted to 22°Brix with sucrose solution, and batch fermentations were performed. For optimization of guava wine fermentation various parameters, such as the osmotolerance, alcohol tolerance, inoculum size, Initial pH of the medium, amount of SO 2 , amount of diammonium phosphate and Incubation temperature were studied for both the strains. For guava wine production Saccharomyces cerevisiae NCIM 3095 gave much better results as compare to Saccharomyces cerevisiae NCIM 3287.