Production of Low-Alcohol Beverages from Pummelo Juice (Citrus maxima (Burm.) Merr.) Cultivated Variety of Khao Taeng Kwa, Fermented with the Mycelia of Pink Oyster Mushroom (Pleurotus flabellatus (Berk & Br.) Sacc.)
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Abstract
Low-alcohol beverage was produced from the juice of pummelo (Citrus maxima (Burm.) Merr.), Khao Taeng Kwa cultivated variety, fermented with pink oyster mushroom (Pleurotus flabellatus) mycelia, as a potential alternative alcohol product. The study aimed to determine the optimal pummelo juice concentration, amount of mycelial starter, and the soluble solid content in the pummelo juice for low-alcohol beverage production. Results demonstrated that P. flabellatus mycelia effectively fermented 100% pummelo juice. The optimal fermentation conditions included 15 mycelial starter pieces, each 0.7 cm in diameter, and a soluble solids content of 22 °Brix. After 12–21 days of fermentation, the final product contained 1.00–1.04% alcohol, highlighting its potential as a promising low-alcohol alternative.
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