Effect of Different Lactic Acid Bacteria Strains on Red Beet Kvass VOCs

Onur Sevindik; Hasim Kelebek

doi:10.57252.jrpfoods.2025.11

Authors

Onur Sevindik Cukurova University Central Research Laboratory, Adana, Turkey
Hasim Kelebek Faculty of Engineering, Department of Food Engineering, Adana Alparslan Turkes Science and Technology University

DOI:

https://doi.org/10.57252.jrpfoods.2025.11

Keywords:

Red beet kvass, Lactic Acid Bacteria, volatile compounds, aroma profile, GC-MS, fermentation, Lactobacillus strains

Abstract

Red beet kvass (RBK) is a traditional fermented beverage that has gained attention because of its unique flavor and potential health benefits. In the present study, four different kvass batches were produced: one was fermented spontaneously (K), while the others were pasteurized and inoculated with three Lactobacillus strains (Lactobacillus casei: LC, Lactobacillus delbrueckii: LD, and Lactobacillus plantarum: LP). Volatile compounds were extracted by solvent extraction followed by solvent-assisted flavour evaporation and analyzed using GC-MS. A total of 46 volatile compounds were identified, with ketones and carboxylic acids as the dominant groups. LAB inoculation significantly affected the volatile composition of RBK samples. Controlled fermentations, particularly with LP and LD strains, resulted in higher total volatile concentrations than spontaneous fermentation. Acetoin, ethyl lactate, acetic acid, and 3-methyl-1-butanol were among the major compounds detected in inoculated samples. In addition, strain-dependent differences were observed in ester and alcohol formation. These findings demonstrate that LAB strain selection is an effective approach to modulate the volatile profile of red beet kvass.