The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

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.