Patent
The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.
1. A method for producing a fermented nonalcoholic red bayberry beverage, comprising incubating Pichia kluyveri XT110 and a red bayberry juice in an aerobic fermentation process at 15-35° C. for 1-10 hours followed by an anaerobic fermentation of the same fermentation medium until achieving a weight loss of 1.0-2.8 g/L fermentation medium, wherein said fermented nonalcoholic red bayberry beverage has less than 0.5% alcohol by volume, and more than 100 mg/L anthocyanin.
2. The method of claim 1 , further comprising adding an appropriate amount of solid red bayberry residues to said red bayberry juice during said aerobic fermentation process.
3. The method of claim 2 , wherein said appropriate amount of solid red bayberry residues is 20-140 g/L red bayberry juice.
4. The method of claim 1 , wherein the culture broth obtained from said aerobic fermentation and said anaerobic fermentation is filtered and further incubated at 4-8° C. for 20-30 days.
5. The method of claim 1 , comprising the steps of:
a). providing a squeezed, filtered and sterilized red bayberry juice;
b). performing a primary fermentation which comprises incubating said red bayberry juice with Pichia kluyveri XT110, wherein said primary fermentation comprises said aerobic fermentation followed by said anaerobic fermentation;
c). performing a secondary fermentation which comprises filtering culture broth obtained from step b) and incubating said filtered culture broth at 4-8° C. for 20-30 days; and
d). adjusting sugar content and acidity of said culture broth obtained from step c), and sterilizing said adjusted culture broth to obtain said fermented nonalcoholic red bayberry beverage.
6. The method of claim 5 , wherein 20-140 g solid red bayberry residue per liter of red bayberry juice is added during said aerobic fermentation in step b).
7. The method of claim 6 , wherein 80 g said solid red bayberry residue per liter of red bayberry juice is added during said aerobic fermentation.
8. The method of claim 5 , wherein said aerobic fermentation is performed at 28° C. for 4 hours and said anaerobic fermentation is performed at 28° C. until achieving a weight loss of 2.3±0.2 g/L fermentation medium.
9. The method of claim 1 , ripe, undecayed, deep-colored red bayberries are used as starting materials.
10. The method of claim 1 , wherein said fermented nonalcoholic red bayberry beverage has a sensory score higher than 78.