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

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

• Plant-based beverage
• Probiotic
• Lacticaseibacillus paracasei
• Spontaneous method
• Lactic acid
• Acetic acid