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Abstract
The pure yeast isolate 84 from whey beverage with potential to ferment lemon juice was characterized as Clavispora lusitaniae. The lemon var. Citrus latifolia beverage was prepared with low alcohol content and high carbonation using using Clavispora lusitaniae @ 0.5% in lemon juice and fermenting under standardized Brix 16 oB, acidity 0.3-0.4 percent, and temperature 30±5 oC. The quality parameters of Citrus latifolia beverage were 10 percent juice, pH 2.6, TSS 14.4oB, acidity 0.40 percent, ascorbic acid 1.80 mg/100ml, alcohol 0.767 (%v/v), and CO2 (Bar) 1.20 and Total Plate Count 3.3x107cfu/ml and ranked between “liked very much to moderate” and had a shelf life of three months.