Technology for the production of low alcoholic self carbonated fermented beverage

A pure yeast isolate from whey beverage, phenotypically characterized and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region sequenced, was identified as Clavispora lusitaniae. A technology to produce low alcoholic self carbonated beverage from carrot-lemon juice with this yeast was developed. It is a reliable, controllable, reproducible technology, and especially safeguards the interest of horticulturists during seasonal glut of the fruits.The physicochemical characteristics of freshly prepared fermented carrot-lemon beverage (3:1) TSS 16°B, pH 3.7, acidity 0.36%, brix acid ratio 44.44, ethanol 0.4% (w/v), CO2 0.9 bar and viable cell count was 1x10^7cfu/ml. The physico-chemical changes recorded after storage for three months at refrigerated temperature showed TSS 13°B, pH 3.3, Brix acid ratio 26.53, acidity 0.49%, ethanol 0.8% (w/v), CO2 1.5 (bar), and viable cell count (cfu/ml) was 9.5x10^8 cfu/ml. Naturally produced CO2 during fermentation adds effervescence, sparkle, tangy taste to the beverage. CO2 has antimicrobial properties and shelf life of beverage is three months.