Screening of Acid-decreasing Yeast and Its Application in Lemon Juice

Abstract:

Objective This study aims to screen and identify microbial strains capable of efficiently reducing the mass concentration of organic acids in lemon juice, and evaluate their application effects.Method Target strain was screened through microbial isolation and purification techniques, and the application conditions in the acid-reducing process of lemon juice were optimized.Result After screening, it was found that the yeast strain Saturnispora diversa SD-59 (SD-59) can efficiently reduce the content of organic acids while producing pleasant flavor compounds. Under the optimal culture conditions (inoculation volume fraction of 1.0%, temperature of 31 ℃, rotation speed of 200 r/min, culture time of 60 h), the total acid mass concentration in lemon juice was reduced by 97.9%, with malic acid and citric acid decreasing by 100.0% and 95.9%, respectively.Conclusion SD-59 exhibits remarkable acid-reducing capability, providing a novel microbial resource for biological deacidification and holding great promise for application in highly acidic environments.