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. 2024 Apr 26;10(9):e30448.
doi: 10.1016/j.heliyon.2024.e30448. eCollection 2024 May 15.

Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production

Sura Melisa Duyar  1 , Ferda Sari  2 , Hatice Aybuke Karaoglan  3
Affiliations

Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production

Sura Melisa Duyar et al. Heliyon. .

Abstract

As a fermentation method, the utilisation of starter culture is a common practice in industrial manufacturing, although spontaneous methods have been employed since ancient times. The objective of this study was to investigate the effect of different production methods on red beetroot juice (RBJ). For this purpose, as a starter culture, the probiotic Lactibasillus paracasei (Lc. paracasei) was inoculated into the RBJ samples after pasteurization. Also, the growth of cells, acid production, and substrate utilisation were monitored throughout the fermentation process of RBJ under two different methods of fermentation. The samples produced by the addition of Lc. paracasei demonstrated a slightly lower decrease in pH values in comparison to the samples obtained by the spontaneous method. The concentration of lactic acid (LA) and acetic acid (AA) at the end of fermentation reveals that Lc. paracasei exhibits a greater capacity for both LA and AA generation compared to the spontaneous method. The ratios of LA and AA molar concentrations of RBJ were determined to be 1.7 and 3.6 for the samples produced by adding Lc. paracasei and the spontaneous method, respectively. The samples produced by adding Lc. paracasei exhibited a greater consumption of sucrose. Both fermentation methods provide LAB counts exceeding 8 log CFU/mL at the end of fermentation. Time demonstrated a significant correlation with LA and AA in the method by adding Lc. paracasei (r = 0.942 and 0.745), respectively (p < 0.01). In both methods, it was demonstrated that while sucrose content decreased during the fermentation period, fructose and glucose content remained constant (p < 0.05).

Keywords: Acetic acid; Lactic acid; Lacticaseibacillus paracasei; Plant-based beverage; Probiotic; Spontaneous method; Sucrose.

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Conflict of interest statement

The authors declare the following financial interests/personal relationships which may be considered as potential competing interests:Hatice Aybuke Karaoglan reports financial support was provided by Tubitak Turkey. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
The acid concentration of RBJ samples thorughout fermentation period (A: spontenous method, B: adding by Lc. paracasaei).
Fig. 2
Fig. 2
The sugar concentration of RBJ samples thorughout fermentation period (A: spontenous method, B: adding by Lc. paracasaei).
Fig. 3
Fig. 3
The relationship between the variables of RBJ samples produced by the spontaneous method.
Fig. 4
Fig. 4
The relationship between the variables of RBJ samples produced by adding Lc. paracasei.
See this image and copyright information in PMC

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