Feasibility study of Production of red beet juice by fermentation Lactic acid bacteria

Fruits, vegetable and juices are always interested due to their nutritional contents such as vitamins, minerals and antioxidants. They also seemed to be a suitable media culture for lactic acid bacteria growth and lactic fermentation. In this research, production of a functional beverage red beet juice and fermenting in 37ºC by lactic acid bacteria was carried out. Bacterial growth kinetics, sugar consumption, Acid production and changes in antioxidant activity have been investigated. Lactobacillus reuterii were found to grow faster and produced higher amount of viable cells during fermentation followed by L. delbruckii, L. acidophilus, L. casei, L. paracasei, L. rhamnosus, L. plantarum and L. helveticus. Reducing sugars including sucrose, fructose and glucose were consumed by L. casei and L. delbruckii were more intended to use lactose. Lactic acid was the predominant produced lactic acid which was manufactured by L. reuterii. Antioxidant activity and total polyphenolic compounds increased significantly fermentation and maximum reduction in EC50 has been observed in fermentation by L. rhamnosus and, L. acidophilus in anti-oxidant activity and L. casei,L. rhamnosus and L. helveticus in total polyphenolic compounds. Finally, L. casei was found to growing well in this beverage, resulted in producing functional fermented beverage.