Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot.

ABSTRACT: This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2-3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as

SUBMITTER: Janiszewska-Turak E 

PROVIDER: S-EPMC11510701 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature