The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate
Određivanje parametara mlečno-kisele fermentacije i nutritivne vrednosti fermentisanog soka cvekle, mrkve i autolizata pivskog kvasca
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The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer’s yeast autolysate is richer in minerals (Ca, P, Fe) and β-carotene than fermented beetroot juice with the same content of brewer’s yeast autolysate.
U radu su ispitivani uslovi za mlečno-kiselu fermentaciju smeše na bazi soka cvekle (Beta vulgaris L) i mrkve (Daucus carota L) i različitog sadržaja autolizata pivskog kvasca sa Lactobacillus plantarum A112 i Lactobacillus acidophilus NCDO 1748. Obe kulture su pokazale dobru biohemijsku aktivnost u ispitivanim smešama. Produkcija mlečne kiseline bila je stimulisana višim sadržajem autolizata pivskog kvasca. U toj smeši, L. plantarum A112 je pokazao boqi rast i produkciju mlečne kiseline od L. acidophilus NCDO 1748. Rezultati dobijeni hemijskom analizom fermentisanih proizvoda su pokazali da je smeša soka cvekle i mrkve i autolizata pivskog kvasca bogatija u sadržaju minerala (Ca, P, Fe) i β-karotenu od pojedinačno fermentisanog soka cvekle sa istim sadržajem autolizata pivskog kvasca.
Кључне речи:
beetroot / carrot / lactic acid fermentation / autolysate of brewer’s yeast / nutritionИзвор:
Journal of the Serbian Chemical Society, 2004, 69, 8-9, 625-634Издавач:
- Serbian Chemical Society, Belgrade
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Rakin, Marica AU - Baras, Josip AU - Vukašinović-Sekulić, Maja AU - Maksimović, Milan PY - 2004 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/607 AB - The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer’s yeast autolysate is richer in minerals (Ca, P, Fe) and β-carotene than fermented beetroot juice with the same content of brewer’s yeast autolysate. AB - U radu su ispitivani uslovi za mlečno-kiselu fermentaciju smeše na bazi soka cvekle (Beta vulgaris L) i mrkve (Daucus carota L) i različitog sadržaja autolizata pivskog kvasca sa Lactobacillus plantarum A112 i Lactobacillus acidophilus NCDO 1748. Obe kulture su pokazale dobru biohemijsku aktivnost u ispitivanim smešama. Produkcija mlečne kiseline bila je stimulisana višim sadržajem autolizata pivskog kvasca. U toj smeši, L. plantarum A112 je pokazao boqi rast i produkciju mlečne kiseline od L. acidophilus NCDO 1748. Rezultati dobijeni hemijskom analizom fermentisanih proizvoda su pokazali da je smeša soka cvekle i mrkve i autolizata pivskog kvasca bogatija u sadržaju minerala (Ca, P, Fe) i β-karotenu od pojedinačno fermentisanog soka cvekle sa istim sadržajem autolizata pivskog kvasca. PB - Serbian Chemical Society, Belgrade T2 - Journal of the Serbian Chemical Society T1 - The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate T1 - Određivanje parametara mlečno-kisele fermentacije i nutritivne vrednosti fermentisanog soka cvekle, mrkve i autolizata pivskog kvasca EP - 634 IS - 8-9 SP - 625 VL - 69 UR - https://hdl.handle.net/21.15107/rcub_technorep_607 ER -
@article{ author = "Rakin, Marica and Baras, Josip and Vukašinović-Sekulić, Maja and Maksimović, Milan", year = "2004", abstract = "The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer’s yeast autolysate is richer in minerals (Ca, P, Fe) and β-carotene than fermented beetroot juice with the same content of brewer’s yeast autolysate., U radu su ispitivani uslovi za mlečno-kiselu fermentaciju smeše na bazi soka cvekle (Beta vulgaris L) i mrkve (Daucus carota L) i različitog sadržaja autolizata pivskog kvasca sa Lactobacillus plantarum A112 i Lactobacillus acidophilus NCDO 1748. Obe kulture su pokazale dobru biohemijsku aktivnost u ispitivanim smešama. Produkcija mlečne kiseline bila je stimulisana višim sadržajem autolizata pivskog kvasca. U toj smeši, L. plantarum A112 je pokazao boqi rast i produkciju mlečne kiseline od L. acidophilus NCDO 1748. Rezultati dobijeni hemijskom analizom fermentisanih proizvoda su pokazali da je smeša soka cvekle i mrkve i autolizata pivskog kvasca bogatija u sadržaju minerala (Ca, P, Fe) i β-karotenu od pojedinačno fermentisanog soka cvekle sa istim sadržajem autolizata pivskog kvasca.", publisher = "Serbian Chemical Society, Belgrade", journal = "Journal of the Serbian Chemical Society", title = "The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate, Određivanje parametara mlečno-kisele fermentacije i nutritivne vrednosti fermentisanog soka cvekle, mrkve i autolizata pivskog kvasca", pages = "634-625", number = "8-9", volume = "69", url = "https://hdl.handle.net/21.15107/rcub_technorep_607" }
Rakin, M., Baras, J., Vukašinović-Sekulić, M.,& Maksimović, M.. (2004). The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate. in Journal of the Serbian Chemical Society Serbian Chemical Society, Belgrade., 69(8-9), 625-634. https://hdl.handle.net/21.15107/rcub_technorep_607
Rakin M, Baras J, Vukašinović-Sekulić M, Maksimović M. The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate. in Journal of the Serbian Chemical Society. 2004;69(8-9):625-634. https://hdl.handle.net/21.15107/rcub_technorep_607 .
Rakin, Marica, Baras, Josip, Vukašinović-Sekulić, Maja, Maksimović, Milan, "The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate" in Journal of the Serbian Chemical Society, 69, no. 8-9 (2004):625-634, https://hdl.handle.net/21.15107/rcub_technorep_607 .