ArticleFood technology and biotechnology2025
Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain
Article in Food technology and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Impact of lactic acid bacterial strain and storage temperature on the quality and functionality of fermented mulberry juice.Food chemistry: X · 2026Article
- Current progress on identifying chemical constituents, bioactivities, and food-industry applications of pitaya (Frontiers in nutrition · 2026Review
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Authors and funding
3 authors.
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Abstract
Research background: Dragon fruit ( Experimental approach: Yeast strains from banh men, a Vietnamese traditional alcoholic fermentation starter, were screened for ethanol production using thermally pretreated red dragon fruit juice. The most potent candidate was identified by the DNA sequencing method and subjected to an optimization study using a one-factor-at-a-time approach to optimize the conditions for red dragon fruit wine fermentation. Results and conclusions: Results showed that thermal pretreatment of the red dragon fruit juice at 70 °C for 10 min resulted in a higher amount of phenols and antioxidants than at other pretreatment temperatures. Among the four isolates, M7 was the strongest alcohol fermenter, which was then identified as Novelty and scientific contribution: This study used a novel yeast strain
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