Changes in the Quality and Antioxidant Capacity during the Fermentation of Betavulgaris L. with Lactic Acid Bacteria Isolated from Natural Fermentation
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Abstract:
In this study, fermentation of red beetroot pulp or slices was carried out using the Enterococcus lactis and Lactobacillus plantarum isolated from natural fermentation broth of red beetroot. The pH, total acid, number of lactic acid bacteria, total phenolic content, flavonoid content, total antioxidant capacity, and DPPH· and ABTS+·scavenging capacities were measured over the 48 h fermentation process. The results showed that the pH of the fermented red beet pulp and slices decreased significantly (p<0.05) (the lowest as 3.95). After fermentation, the total acid content increased (the highest as 16.78 g/kg). The maximum number of viable bacteria was 7.17 log(cfu/L) for the red beet pulp fermented with Enterococcus lactis. Compared with the unfermented samples, the greatest increase in the total phenol content was with fermented samples by Enterococcus lactis (755.30 mg/L; increased by 72.55%). The slices fermented by Lactobacillus plantarum had the highest flavonoid content as 0.92 mg/L (increased by 113.95%). The content of betacyanins in the pulp fermented by Lactobacillus plantarum decreased the fastest (decreased to 6.01 mg/100 mL; a decrease of 38.10 %). Opposite changes were found in the fermentation broth of red beetroot slices: the betalains content increased by 128.81% and 137.71%, respectively, with the betaxanthin in each sample increasing significantly in the first half of fermentation (p<0.05). The DPPH· scavenging capacities of the fermented samples were all enhanced, with the inhibition rate of the red beet slices fermented with Enterococcus lactis being the highest (55.32%). The total antioxidant capacity and ABTS+· scavenging capacity of the slices fermented with Enterococcus lactis or Lactobacillus plantarum increased significantly (maximum values were 1.14 mM FeSO4/L and 69.69%, respectively). This study provides basic data and theoretical basis for subsequent research and development of red beetroot lactic acid fermented products.
