FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 133-139.doi: 10.7506/spkx1002-6630-20191008-024

• Bioengineering • Previous Articles     Next Articles

Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice

CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling   

  1. (1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Hulunbuir Zhongheyuan Agricultural Technology Co. Ltd., Hulun Buir 021000, China; 3. Dalian Modern Agricultural Production and Development Service Center, Dalian 116036, China; 4. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)
  • Online:2020-11-25 Published:2020-11-26

Abstract: This study aimed to obtain yeast strains with high citric acid-degrading ability and to apply them to reduce the acidity of red raspberry juice. The target strains were isolated and purified from red raspberry orchard soil and fruit surfaces and changes in organic acid concentrations of red raspberry juice inoculated with these isolates during fermentation were determined by high performance liquid chromatography (HPLC). The results obtained indicated that strain T2, isolated from soil, and strain G4, isolated from red raspberry fruit, both had a strong acid-degrading capability. The degradation efficiency of 20 g/L citric acid by inoculation with strains T2 and G4 was 63.73% and 67.23%, respectively. Strains T2 and G4 reduced 58.55% and 59.54% citric acid in red raspberry juice, consequently increasing the pH from 3.08 to 3.27 and 3.36, respectively. According to their morphological features, physiological and biochemical characteristics and molecular identification, both strains were identified as Issatchenkia terricola. The experimental results provide a new way of reducing the acidity of red raspberry juice and provide reference for research on bio-deacidification.

Key words: bio-deacidification; critic acid; screening; identification; red raspberry juice

CLC Number: