Yongxian Li (1); (1) Jiangnan University, Wu xi, China

Yeast, Fermentation, and Microbiology
Poster

Finger citron (Citrus medica L. var. sarcodactylis) fruit is often used as a traditional Chinese medicinal material and functional vegetable to treat a diversity of chronic diseases like hypertension and respiratory tract infections. It contains some functional compounds, including antioxidant finger citron polysaccharides, bitter limonoids, and other essential oils. The bitter taste of finger citron is fit for beer brewing. This study aimed to produce limonoids-rich finger citron beer and first attempted to use finger citron as a beer brewing material. Component analysis indicated that finger citron extract contained 10.3% of extract and 1.3% of protein, and a high content of limonoids (42 mg/L), naringin (37 mg/L) and flavone (130 mg/L). Adding 10% of finger citron extract into wort proved to have no significant influence on the fermentation properties of some brewing yeast strains. The optimization of finger citron beer brewing technology is ongoing; in addition, the effect of limonoids on bitter taste, biological stability, antioxidant capability and the flavor stability of finger citron beer will be evaluated in the next few months.

Yongxian Li received a master’s degree in fermentation engineering from Jiangnan University, Wuxi, China. She began employment with Jiangnan University in 1985. She is now working as an assistant teacher in the lab of brewing science and technology in the school of Biotechnology. Since 2008, she has functioned as a senior engineer in Jiangnan University.