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Selection of LAB strains for fermented red beet juice production

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Abstract

Authentic LAB strains were investigated for their lactic acid, H2O2, and biogenic amine production, and their effect on red beet betalains. There was no significant difference between the strains in respect of cell propagation in beet juice. Lb. curvatus 2770 provided the best pH drop. None of the investigated LAB excreted either histamine or tyramine, but in the spontaneously fermented juice both amines were present and the total amine level was high. H2O2 synthesis was similar and not higher than 1 mg l−1. The betalain content showed greatest reduction in the case of spontaneous fermentation and similar values for the LAB strains.

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Acknowledgements

This study was supported by the National Scientific Research Foundation/OTKA No. T 038215/.

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Authors and Affiliations

  1. Central Food Research Institute, Herman Otto str. 15, H-1022, Budapest, Hungary

    Ágnes Baráth, Anna Halász, Edina Németh & Zsolt Zalán

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  1. Ágnes Baráth
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  2. Anna Halász
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  3. Edina Németh
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  4. Zsolt Zalán
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Correspondence to Anna Halász.

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Baráth, Á., Halász, A., Németh, E. et al. Selection of LAB strains for fermented red beet juice production. Eur Food Res Technol 218, 184–187 (2004). https://doi.org/10.1007/s00217-003-0832-y

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  • DOI: https://doi.org/10.1007/s00217-003-0832-y

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