Screening and evaluation of suitable non-Saccharomyces yeast for aroma improvement of fermented mango juice

A total of 101 yeast strains were isolated through the enrichment culture of various mango peels and soil. Twenty-six (26) strains of non-Saccharomyces yeast were identified using lysine identification medium and re-screened by fermentation performance. Three strains, namely, Pichia kudriavzevii HDX1, P. kudriavzevii HDA2, and P. kudriavzevii HDY1, were selected and identified by the internal transcribed spacer (ITS). Angel aroma-producing yeast was used as a control, and the physicochemical indexes of Pichia kudriavzevii HDX1 fermented mango juice (FMJ) were analyzed. After 36 h of fermentation at 30 °C, the pH, total soluble solids, total phenol content, and the number of viable yeasts of mango juice (MJ) were measured. The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) free-radical scavenging capability and total antioxidant capacity were used to characterize their antioxidant capacity. The results showed that P. kudriavzevii HDX1 grew well in MJ with the smallest pH change and strongest antioxidant properties; its total acid content increased to 15.28 mg/mL, whereas the total sugar content decreased to 36.28 g/L after fermentation. The total acid of MJ fermented by Angel aroma-producing yeast (MJFA) increased to 17.10 mg/mL, and the total sugar decreased to 81.03 g/L, further proving the high sugar utilization rate of P. kudriavzevii HDX1. Compared with MJFA, which produced a low alcohol content and contained more phenylethyl alcohol with rose and honey fragrance, more ethyl acetate with fruity aroma, and more beta-ionone with fruity, floral, and sweet flavor, the aroma of MJ fermented by P.kudriavzevii HDX1 (MJFP) improved as shown by the gas chromatography mass spectrometry analysis. The MJFP exhibited the highest overall acceptability via sensory analysis. On the whole, P. kudriavzevii HDX1 has an enhanced effect on FMJ aroma.