The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

Abstract Background The present study reports the optimization of the biotechnological conditions in order to improve the lactic acid fermentation process, in a rye flour medium by using Lactobacillus paracasei ssp. paracasei strain, coded MIUG BL6, as a starter culture. Materials and methods A sequential statistical methodology, comprised of Plackett-Burman experimental design, central composite design and response surface methodology, was applied to enhance the lactic acid fermentation productivity. Results and discussion Among the tested parameters, the milk powder and KH2PO4 concentration and also the time of fermentation were identified as the most significant variables that influence the fermentation process. The optimum levels of these significant parameters were determined as follows: 4.21% milk powder, 0.30% KH2PO4 and 48 h of fermentation that induced an increase of 1.6 fold of the acidity, compared to the fermentation conducted under the non-optimized conditions. Also, under these optimized fermentation conditions, a good rate of cell multiplication of 10.19 log N/N0 was achieved.

Download Full-text

Lactic Acid Fermentation of Carrot and Red Beet Juices by Probiotic Bacteria

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:3713 ◽

1970 ◽

Vol 66 (2) ◽

Author(s):

Lavinia Claudia BURULEANU ◽

Carmen Leane NICOLESCU ◽

Gabriel GORGHIU ◽

Magda Gabriela BRATU ◽

Daniela AVRAM ◽

...

Keyword(s):

Lactic Acid ◽

Lactobacillus Acidophilus ◽

Ph Value ◽

Lactic Acid Fermentation ◽

Raw Material ◽

Initial Value ◽

Acid Fermentation ◽

Titrable Acidity ◽

Red Beet ◽

Potential Substrate

Carrots and red beet were evaluated as a potential substrate for the production of lactic acid fermented juices by Lactobacillus acidophilus and Bifidobacterium sp. Both strains were found capable to grow on the vegetable juices, but some differences between the dynamics of the processes, dependent not only by the culture but by the sort of the raw material, had as consequence the production of the final products with different stability degrees. The pH value of the carrot juices was decreased from an initial value by 6.45 to below 4.3 after 48 hours of lactic acid fermentation with Bifidobacterium sp., respectively to 3.84 after 24hours when Lactobacillus acidophilus was inoculated. The last strain has produced a significant increase of the titrable acidity, the fermented carrot juices containing 0.7% acids (expressed as lactic acid). In the case of the fermentation of the red beet juices it is also recommended the strain of Lactobacillus acidophilus, because the pH value decrease with 2 units in 24 hours. The best acidification kinetic parameters were determined in the case of the carrot juices fermented by Lactobacillus acidophilus. In the same process the value of the R squared coefficient showed a strong correlation between the biomass amount and the production of lactic acid.

Download Full-text

THE LACTIC FERMENTATION PROCESS Spontaneous Lactic Acid Fermentation

Microbial Biotechnology in Horticulture, Vol. 1 ◽

10.1201/9781482280432-40 ◽

2006 ◽

pp. 330-332

Keyword(s):

Lactic Acid ◽

Fermentation Process ◽

Lactic Acid Fermentation ◽

Acid Fermentation ◽

Lactic Fermentation

Download Full-text

Models of Ph and Lactic Acid Dynamics Determined During Lactic Acid Fermentation of Various Juices with Lactobacillus Acidophilus

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:6570 ◽

2011 ◽

Vol 68 (2) ◽

Author(s):

Gabriel GORGHIU ◽

Lavinia Claudia BURULEANU ◽

Daniela AVRAM ◽

Carmen Leane NICOLESCU

Keyword(s):

Lactic Acid ◽

Lactobacillus Acidophilus ◽

Prediction Models ◽

Statistical Processing ◽

Titratable Acidity ◽

Lactic Acid Fermentation ◽

Point Of View ◽

Acid Fermentation ◽

Software Application ◽

Red Beet

The dynamics of the lactic acid fermentation of different vegetable juices inoculated with Lactobacillus acidophilus - that are not constitutive from the epiphytic microbiota of vegetables - were evaluated through some physical and chemical parameters: pH and titratable acidity, expressed in lactic acid. Because the stability and the preservation of the lacto-fermented juices are important from the technological point of view, the evolution of those ones should be monitored. In this sense, this work targets to find prediction models and curve fittings that express the pH and lactic acid dynamics during lactic acid fermentation of various juices with Lactobacillus acidophilus. With a view to obtain probiotic products, all the vegetable juices (obtained from carrots, red beet, white and red cabbage) were suitable for lactic acid fermentation. Excepting the red beet fermented juice, the others become highly stable after 24 hours, the pH values being 3.74 - 3.84, while the lactic acid content was comprised between 6.3 and 8.01g/l. Whether for the consumer the taste should be qualified as excessively sour, the remnant sugars mask this characteristic, ensuring a good taste of the lacto-fermented vegetable juices. At the same time, the red beet juice fermented with Lactobacillus acidophilus has reached values of the analyzed indicators that can provide stability to refrigeration. The models illustrated in the paper were obtained using specific software application for statistical processing - CurveExpert -, a cross-platform solution for curve fitting and data analysis.

Download Full-text