STUDY OF THE EFFECTS SHOWN BY THE ACTION OF VARIOUS MICROORGANISMS ON THE LACTIC FERMENTATION OF JUICES
Titel:
STUDY OF THE EFFECTS SHOWN BY THE ACTION OF VARIOUS MICROORGANISMS ON THE LACTIC FERMENTATION OF JUICES
Auteur:
Iuliana Manea Lavinia Buruleanu
Verschenen in:
Annals. Food science and technology
Paginering:
Jaargang 11 (2010) nr. 1 pagina's 60-63
Jaar:
2010
Inhoud:
Research has established the most effective lactic acid bacteria used for fermentation of fruit and vegetables juices. The cultures were used for Bifidobacteria, Lactobacillus acidophilus and culture of micro flora obtained spontaneous shoots. Lactic fermented juice was obtained from cabbage, carrots and beetroot. Working in these variants were determined lactic fermentation parameters and some of the bioactive compounds from this process: pH, reducing sugars, viable cell counts. Determination of reducing sugars calculated as glucose was conducted using the 3.5 dinitrosalicilic acid method (DNS method), pH was determined with a pH meter electronics. Chemical parameters listed were determined every two hours during the first 24 hours, then 48 and 72 hours in thermostatic conditions at 37 degrees C and 7 days storage at refrigerator temperature. At the end of the lactic fermentation, the lowest pH 4.31, which also provide juice conservation was obtained using a pure culture of Lactobacillus acidophilus. Reducing sugar is metabolized significantly when the juice of beetroot, fermented with Lactobacillus acidophilus culture, 75.19%. The results may be an argument for obtaining juice fermented lactic acid, which are popular functional foods, to obtain a chemical composition and sensory their optimum.
Tijdschrift beschrijving