PRODUCTION OF WATERMELON-CARROT FERMENTED BEVERAGE USING SACCHAROMYCES CEREVISIAE ISOLATED FROM LOCALLY FERMENTED ALCOHOLIC BEVERAGES

Abstract

Fermented fruit beverage is a beverage produced by subjecting fruit juice to fermentation using yeast like Saccharomyces cerevisiae. The study was based on the production of fermented fruit beverage (watermelon and carrot) using Saccharomyces cerevisiae isolated from locally fermented alcoholic beverages (Palmwine, burukutu and pito). The yeast isolated was identified using microscopy, sugar utilization test, ethanol tolerance and molecular identification. This was inoculated into the must and allowed to undergo primary and secondary fermentation for 4 and 7 days respectively. The concentration of the yeast was adjusted to 0.5 McFarland standard. The isolates assimilated glucose, fructose and sucrose with the exception of xylose. The ethanol tolerance was high at 5 – 10 % and low at 15 – 20 %. During fermentation the temperature of the Must ranged from 28.03 ± 0.01

to 32.80±0.39 o C, pH 3.55±0.01 to 5.02±0.16, total soluble solid 0.15± 0.00 to 7.05±0.42 mg/L. Specific gravity ranged from 0.97±0.00 to 1.06 ± 0.001

kg/m 3 . The final alcohol concentration of the mixed wine was 7.3±0.06 to 9.05±0.07 %. The proximate analysis showed a statistical difference in carbohydrate, moisture and crude protein (p< 0.05) while there was no statistical difference in fat and ash (p>0.05). Sensory evaluation showed preference for watermelon and carrot wine> watermelon > carrot. This study suggests that alcoholic fruit beverage can be produced from watermelon-carrot using Saccharomyces cerevisiae isolated from palmwine.