Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features.

ABSTRACT: The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes' micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the cor

SUBMITTER: Casciano F 

PROVIDER: S-EPMC9562875 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature