Study on the appropriate conditions of the soursop (Annona muricata L.) juice fermentation using Saccharomyces cerevisiae RV002

Abstract

This study aims to survey the appropriate conditions of fermented soursop juice using Saccharomyces cerevisiaeRV200, contributing to diversify the soursop products. The dilution ratios of juice and water (1:1, 1.5:1, and 2:1) were performed to determine the suitable dilution of soursop juice. Besides, the initial fermentation conditions such as total solid contents (19, 22, and 25ºBrix), pH (4.0, 4.5, and 5.0), the yeast contents (0.01, 0.02, and 0.03% w/v), and the fermentation time (24, 48, and 72 hours) were also investigated for fermented soursop juice. The results determined the soursop juice with the ratio of 1.5:1 fermented at room temperature with the appropriate conditions was pH 4.5, 22°Brix, and 0.02% yeast content in 48 hours of fermentation time. The final product had an ethanol content of 5.1% v/v, the total sugar content and total acid of 15.15% and 0.42 g/100 ml, respectively. The final product had good sensory with the score of 17.92 according to TCVN 3215-79 and the microbiological criteria meet the requirement of QCVN 6-2:2010/BYT.