XÁC ĐỊNH TÍNH CHẤT VI SINH VÀ THÀNH PHẦN HÓA HỌC CỦA RƯỢU CHANH CHUỐI LÊN MEN TỰ NHIÊN

Abstract

Banana lime wine (RCC) is a product obtained from the natural fermentation process of a mixture of musa bananas, lemons, and sucrose in appropriate proportions for 3 to 6 months. In this study, 3 lots of the final product were analyzed for the types of yeasts involved in the fermentation process, resistance to certain bacteria that commonly cause intestinal diseases, and chemical composition. The results showed that Pichia kudriavzevii and Zygosaccharomyces rouxii are two types of yeast found in RCC fermented products. The minimum inhibitory concentration (MIC) against pathogenic bacteria causing intestinal diseases and food poisoning bacteria of RCC was determined: S. enteritidis, S. flexneri, E.coli were 12.5% and S.aureus, MRSA, P.aeruginosa were 6.3%. Regarding chemical composition, RCC contains essential oils, flavonoids, phenolic compounds, organic acids and reducing sugars. The RCC’s product meets quality standards according to QCVN 6-3:2010/BYT – with no detection of pathogenic bacteria in the product. The microbiological and chemical properties are suitable for naturally fermented fruit-based beverages. There were no differences in chemical composition and resistance against common intestinal bacteria among the 3 lots of RCC products.