Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice
Ying Jiang, Ting Luo, Ying Tang, Sirui Chen, Hui Ni, Qihe Chen, Xingshun Song, Yihong Bao, Zeyuan Deng, Jinling Wang
Abstract
High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from (22.8 ± 0.08) g/L to (6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that Issatchenkia terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice.