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Investigation Of Saccharomyces Cerevisiae In Fermented Mulberry Juice

Journal: International Journal of Scientific & Technology Research (Vol.2, No. 11)

Publication Date:

Authors : ; ;

Page : 329-338

Keywords : Keywords Mulberry juice; Saccharomyces cerevisiae; optimal condition; fermentation; inoculum volume; temperature; ethanol;

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Abstract Mulberry is grown worldwide. Its leaves are used to feed the silkworms which in turn produce silk fiber. Sericulture is mostly practiced in China India and Japan. In the rest of the world mulberry is generally used as forage in animal production or for other purposes. Besides using the leaves mulberry bears sweet fruit. The full - bodied flavor of this fruit is a good balance of sweetness and tartness with nutrient elements of vital importance for human metabolism. If these fruits are industrially exploited for various commercially valuable products mulberry can become an important crop throughout the world. Mulberries are good for health because of their vitamins minerals and bioactive compounds. In addition high carotene and organic acids content help to increase the bodys resistance. Mulberry can be used for making jam jelly pulp fruit drink fruit sauce cake fruit tea fruit powder fruit wine food colorant diabetes control agent and as ruminant livestock feed. In order to find the optimal conditions for the fermentation process the juice was inoculated with Saccharomyces cerevisiae isolated from mulberry in various conditions. The results were as follows inoculum volume 9 vv inoculum concentration 107 yeast cellsmL initial mulberry juice with 24oBx and pH 3.5 fermentation temperature 1820oC. Fermentation was carried out for 48h and the ethanol content of product was 5 vv.

Last modified: 2014-03-17 17:42:18