Figure 1. Changes in some physico-chemical quality parameters of fermented soursop juice using 2 different types of yeast strains during 48 hours (A) Total soluble solids, (B) Total titratable acidity, (C) The viable yeast cells, (D) Ethanol content and sensory value of 48 hours fermented soursop juice

From

Low-alcoholic Fermented Beverage from Soursop (Annona muricata L.) by Saccharomyces cerevisiae and Saccharomyces bayanus

Thi Hanh Nguyen, Ngoc Cham Nguyen, Thi Trang Nguyen, Van Hung Nguyen

Journal of Food and Nutrition Research. 2024, 12(5), 278-285 doi:10.12691/jfnr-12-5-7