Fermentation of beet juice by beneficial lactic acid bacteria

• Published in: Food science & technology Vol. 38; no. 1; pp. 73 - 75
• Main Authors: Yoon, Kyung Young, Woodams, Edward E., Hang, Yong D.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.02.2005; Elsevier
• Subjects: Beet juice; beets; Beta vulgaris; Biological and medical sciences; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; juice quality; Lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus plantarum; Probiotic; probiotics; vegetable juices; Probiotic; Beet juice; Lactic acid bacteria; Lactobacillus plantarum; Lactobacillus casei; Lactobacillus delbrueckii; Lactobacillus acidophilus; Bacteria; Lactobacillaceae; Fermentation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2004.04.008

Red beets were evaluated as a potential substrate for the production of probiotic beet juice by four species of lactic acid bacteria ( Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum). All the lactic cultures were found capable of rapidly utilizing beet juice for cell synthesis and lactic acid production. However, L. acidophilus and L. plantarum produced a greater amount of lactic acid than other cultures and reduced the pH of fermented beet juice from an initial value of 6.3 to below 4.5 after 48 h of fermentation at 30°C. Although the lactic cultures in fermented beet juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria except for L. acidophilus in the fermented beet juice still remained at 10 6–10 8 CFU/ml after 4 weeks of cold storage at 4°C.