eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2024-05-19 12 5 278 285 10.12691/jfnr-12-5-7 JFNR20241257 article Thi Hanh Nguyen 1 Ngoc Cham Nguyen 1 Thi Trang Nguyen 1 Van Hung Nguyen hung.nguyenvan@hust.edu.vn 1 Department of Food Engineering, School of Chemistry and Life Sciences, Hanoi University of Science and Technology, Hanoi, Vietnam Soursop (Annona muricata L.) is a tropical fruit with high market potential, thus it has been processed into various products. This study aims to develop a low-alcohol fermented beverage from soursop using yeast. Two types of yeast strains which are Saccharomyces cerevisiae RV002 and Saccharomyces bayanus FD-3 were examined to select the more suitable strain for fermentation. Then further study was conducted to optimize the fermentation parameters, including examining the ratio of soursop juice (SJ): sugar syrup (SS) (0.5:1, 1:1 and 1.5:1) and total soluble solids (15, 17 and 19 °Brix) by One Factor at a Time (OFAT) method. Optimal conditions for fermentation were obtained with these following parameters: 106 CFU/ml of S. bayanus FD-3 added, 48 hours of fermentation at 15°C; SJ:SS ratio is 1:1, the total soluble solids is 17 °Brix, pH 4.5. The final product has 2.05 %v/v alcohol content, 13.2 °Brix, 0.4% total titratable acidity, 16.98 mg/100 ml vitamin C, 142.66 mg GAE/100 ml in terms of total phenolic content, and overall acceptability on 9-point hedonic scale was 7.82±0.33. https://pubs.sciepub.com/jfnr/12/5/7/jfnr-12-5-7.pdf Low-alcohol fermented beverage Saccharomyces bayanus Saccharomyces cerevisiae soursop