The purpose of study was the determination of optimal conditions for red beet juice denitrification by Paracoccus denitrificans bacteria as well as the evaluation of the usefulness of microbiologically treated juice for the production of a natural colouring preparation for foods.
Total reduction of nitrates was found during bacterial culturing at 25 and 30 °C, at an initial pH of 7.0–8.0 and juice osmotic pressure of 900–1100 mOsm/kg.
Microbiological denitrification procedure affected colour, taste and aroma of the juice. However, the use of juice as food colouring and component was made feasible by acidification and partial evaporation of water together with volatile substances.
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Walkowiak-Tomczak, D. Microbiological denitrification of red beet juice. Eur Food Res Technol 215, 401–406 (2002). https://doi.org/10.1007/s00217-002-0583-1