Microbial Evaluation of Fermented Beetroot Juice Produced by Probiotic Lacticaseibacillus paracasei

Gamze Durukan; Ferda Sari; Hatice Aybuke Karaoglan

doi:10.57252/jrpfoods.2023.1

Authors

Gamze Durukan Sivas Cumhuriyet University, Institute of Sciences, Sivas, TURKEY
Ferda Sari Sivas Cumhuriyet University, Sivas Technical Sciences Vocational School, Plant and Animal Production, Department of Organic Agriculture, Sivas, TURKEY.
Hatice Aybuke Karaoglan Sivas Cumhuriyet University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Sivas TURKEY

DOI:

https://doi.org/10.57252/jrpfoods.2023.1

Keywords:

Beetroot, functional food, probiotic vegetable product, Lacticaseibacillus paracasei, Response Surface Methodology

Abstract

Probiotic products have a significant proportion in functional food market, and research on the use of fruits and vegetables instead of dairy products in the production of probiotic products is increasing due to many factors. Red beetroot juice can be produced spontaneously or by probiotic bacteria. It is important to determine a product-specific pasteurization parameter to ensure that the product is microbially safe. Red beetroot is a very valuable plant due to its phenolic components and betalains, which have many important effects on health. The objective of this study was to develop a probiotic beverage using red beetroot, a valuable source of health-promoting compounds, with the intention of enhancing the potential health benefits for consumers. In this study, the red beetroot juice samples produced by probiotic strain Lacticaseibacillus paracasei 431®, 17 different runs were created with the Box Behnken experimental design in Response Surface Methodology. As independent variables; temperature (60-80℃), time (10-30 min.), and fermentation temperature (24-36℃) were selected. To demonstrate the effectiveness of the pasteurization process, total yeast and mold (TYM), and total mesophilic bacteria (TMB) were determined right after pasteurization and before fermentation. The results showed that; before fermentation, TYM and TMB counts of the samples were 0.50-2.87 log CFU/mL and 0.35-4.12 log CFU/mL, respectively. According to the ANOVA test results, models were significant, and also temperature and time were significant for both responses (p < 0.05). After fermentation, TYM, TMB and total lactic acid bacteria (LAB) counts of the samples ranged between 8.29-9.12 log CFU/mL, 8.50-9.25 log CFU/mL, and 8.17-9.01 CFU/mL, respectively. Although differences were determined between the microbial loads of the samples at the beginning of the fermentation, the effect of the models determined were found insignificant at the end of the fermentation (p ˃ 0.05).

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