doiSerbia

The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

Rakin Marica (Faculty of Technology and Metallurgy, Belgrade)
Baras Josip K. (Faculty of Technology and Metallurgy, Belgrade)
Vukašinović Maja (Military Medical Academy, Institute of Hygiene, Belgrade, Serbia and Montenegro)
Maksimović Milan (Military Medical Academy, Institute of Hygiene, Belgrade, Serbia and Montenegro)

The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer’s yeast autolysate is richer in minerals (Ca, P, Fe) and β-carotene than fermented beetroot juice with the same content of brewer’s yeast autolysate.

Keywords: beetroot, carrot, lactic acid fermentation, autolysate of brewer’s yeast, nutrition