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Novel Pichia kluyveri strain and its application in producing nonalcoholic red bayberry juice
Novel Pichia kluyveri strain and its application in producing nonalcoholic red bayberry juice
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机译:新型毕赤酵母菌株及其在生产非酒精性杨梅汁中的应用
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摘要
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.
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