Growth kinetics of Yeast for production of low alcoholic self carbonated beverage from carrot: amla juice

A technology to produce low alcoholic self carbonated beverage from carrot:amla juice is developed. The yeast culture Clavispora lusitaniae has the potential to produce less alcohol (< 1%) and high bar pressure (1.5 bar) of carbon dioxide in fruit juice during fermentation. CO2 produced adds tangy taste, body and sparkle to the beverage, additionally is effective against gram negative aerobic spoilage bacteria. Its fungistatic and bacteriostatic effect depends on the dissolution of gas in water phase of beverage. When crop is harvested, it often creates a glut-like situation, so to safeguard the interest of progressive horticulturists, the utilization of fruits for the production of low alcoholic self carbonated beverage is economical and an appropriate viable technology.