Study of the yeasts responsible for self-fermentation Annona muricata

The natural juice of Annona muricata is highly prized for its distinctive taste and health benefits; unfortunately, it is highly perishable even when refrigerated. The overall objective is to study the microorganisms-primarily the yeasts responsible for the juice's self-fermentation-in order to control them during storage. The specific objectives are the isolation and characterization of the strains. The test for the presence of yeasts in the sample was conducted in liquid YGC medium, and a white precipitate was observed forming at the bottom of the vial. Three white strains with diameters ranging from 0.5 to 2 mm were isolated on Sabouraud medium, each producing a characteristic color in the medium containing bromocresol green. On the medium containing lysine alone, only the light green strain was inhibited. This strain is therefore likely of the genus Saccharomyces. These three strains exhibited remarkable fermentative activity, as evidenced by the rapid rise of the Durham tubes. For extended storage, antifungal preservatives can be used to preserve the Annona muricata-based juice.

Pagina's: 68, Paperback, Our Knowledge Publishing