Copyright (c) 2022 S. Jyothi, E Hari Krishna
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Fermentation of Beet Juice by Beneficial Lactobacillus Bacteria
Corresponding Author(s) : S. Jyothi
International Journal of Allied Medical Sciences and Clinical Research,
Vol. 10 No. 4 (2022): 2022 Volume -10 - Issue 4
Abstract
This research was conducted to determine the suitability of beet calyces as a raw material for the production of probiotic beet juice by lactic acid bacteria (Lactobacillus plantarum and Lactobacillus casei). The juice was fermented for 72 h at 30oC and 37oC separately and then analyzed for pH, acidity, sugar content and viable cell counts. Both lactic cultures were found capable of rapidly utilizing beet juice for cell synthesis and lactic acid production. They grew significantly better at 30oC for the first 24 h with an increase in cell numbers greater than 1.5 log cfu/ml. However, the viable cell count at 72 h of both temperatures was not much different (less than 0.6 log cfu/ml). Both strains produced a similar amount of titrable acidity expressed as lactic acid. However, the titrable acidity produced was about two-times higher at 30oC compared with that at 37oC (0.5% vs. 0.2-0.3% lactic acid). After 4 weeks of cold storage at 7oC, Lb. plantarum grown at 30oC survived significantly better than that grown at 37oC (1.8 × 106 cfu/ml vs. 2.9 × 104 cfu/ml). The addition of sucrose at the beginning of fermentation increased the amount of titrable acidity by at least two times (more than 1.1% lactic acid). However, both cultures did not survive well at the low pH and high acidity conditions in fermented sugar-added beet juice, the viable cell count was up to 4 × 104 cfu/ml after 4 weeks of cold storage at 7oC.
Keywords
Food, beverages, probiotics, Lactobacillus plantarum, Lactobacillus casei, Hibiscus sabdariffa.
References
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1. Berner, L. and O’Donnell, J. (1998) Functional foods and health claims legislation: application to dairy foods, International. Dairy Journal, 8, pp. 355-362.
2. McNaught, C. E. and MacFie, J. (2001) Probiotics in clinical practice: a critical review of the evidence, Nutritional Research, 21, pp. 343-353.
3. Saarela, M., Lahteenaki, L, Crittenden, R., Salminen, S. and Mattila-Sandholm, T. (2002) Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology, 78, pp. 99–117.
4. Yoon, K. Y., Woodams, E. E. and Hang. Y. D. (2004) Production of probiotic tomato juice by lactic acid bacteria, The Journal of Microbiology, 42, (4), pp. 315- 318.
5. Lourens-Hattingh, A. and Viljoen, B. C. (2001) Yoghurt as probiotic carrier food, International Dairy Journal, 11, pp. 1-17.
6. Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. (2002) Technological challenges for future probiotic foods. International Dairy Journal, 12, pp. 173-182.
7. Luckow, T. and Delahunty, C. (2004) Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks, Food Quality and Preference, 15, pp. 751-759.
8. Morton, J.F. (1987) Beet. p. 281–286. In: Fruits of warm climates. Creative Resource Systems, Inc., Winterville, NC, USA.
9. Tsai, P-J., McIntosh, J., Pearce, P., Camden, B. and Jordan, B.R. (2002) Anthocyanin and antioxidant capacity in Beet (Hibiscus sabdariffa L.) extract, Food Research International, 35, pp. 351–356.
10. Hirunpanich, V., Utaipat, A., Morales, N.P., Bunyapraphatsara, N., Sato, H., Herunsale, A. and Suthisisang, C. (2006) Hypocholesterolemic and antioxidant effects of aqueous extracts from the dried calyx of Hibiscus sabdariffa L. in hypercholesterolemic rats, Journal of Ethnopharmacology, 103, pp. 252–260.
11. Dubois, M., Gilles, K. A., Hamilton, J. K., Roberts, D.A. and Smith, F. (1956) Colorimetric methods for determination of sugars and related substances, Analytical Chemistry, 28, pp. 350-356.
12. Ma, Y. and Marquis, R. E. (1997) Thermophysiology of Streptococcus mutans and related lactic-acid bacteria, Antonie Leeuwenhoek., 72, pp. 91-100.
13. Shamala, T. R., Shri Jyothi, Y. and Saibaba, P. (2000) Stimulatory effect of honey on multiplication of lactic acid bacteria under in vitro and in vivo conditions, Letters in Applied Microbiology, 30, pp. 453-455.
14. Narvhus, J. A., ?Østeraas, K., Mutukumira, T. and Abrahamsen, R. (1998) Production of fermented milk using a malty compound producing strain of Lactococcus lactis subsp. lactis biovar diacetylactis isolated from Zimbabwean naturally fermented milk. International Journal of Food Microbiology, 41, pp. 73–80.
15. Ostlie, H. M., Treimo, J. and Narvhus, J. A. (2005) Effect of temperature on growth and metabolism of probiotic bacteria in milk, International Dairy Journal, 15, pp. 989-997.
16. Shah, N. P. (2000) Symposium: probiotic bacteria. Probiotic bacteria: selective enumeration and survival, Journal of Dairy Science., 83, pp. 894-907.
17. Marco, M. L., Pavan, S. and Kleerebezem, M. (2006) Towards understanding molecular modes of probiotic action, Current Opinion in Biotechnology, 17, pp 204-210.
18. Ruangsri, P., Chumsri, P., Sirichote A. and Itharat A. (2008) Changes in quality and bioactive properties of concentrated Beet (Hibiscus sabdariffa Linn.) extract, Asian Journal of Food and Agro-Industry, 1, pp 62-67.
19. Haddadin, J. S. Y. (2005) Kinetic studies and sensorial analysis of lactic acid bacteria isolated from white cheese made from sheep raw milk, Pakistan Journal of Nutrition, 4, (2), pp. 78-84.
References
1. Berner, L. and O’Donnell, J. (1998) Functional foods and health claims legislation: application to dairy foods, International. Dairy Journal, 8, pp. 355-362.
2. McNaught, C. E. and MacFie, J. (2001) Probiotics in clinical practice: a critical review of the evidence, Nutritional Research, 21, pp. 343-353.
3. Saarela, M., Lahteenaki, L, Crittenden, R., Salminen, S. and Mattila-Sandholm, T. (2002) Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology, 78, pp. 99–117.
4. Yoon, K. Y., Woodams, E. E. and Hang. Y. D. (2004) Production of probiotic tomato juice by lactic acid bacteria, The Journal of Microbiology, 42, (4), pp. 315- 318.
5. Lourens-Hattingh, A. and Viljoen, B. C. (2001) Yoghurt as probiotic carrier food, International Dairy Journal, 11, pp. 1-17.
6. Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. (2002) Technological challenges for future probiotic foods. International Dairy Journal, 12, pp. 173-182.
7. Luckow, T. and Delahunty, C. (2004) Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks, Food Quality and Preference, 15, pp. 751-759.
8. Morton, J.F. (1987) Beet. p. 281–286. In: Fruits of warm climates. Creative Resource Systems, Inc., Winterville, NC, USA.
9. Tsai, P-J., McIntosh, J., Pearce, P., Camden, B. and Jordan, B.R. (2002) Anthocyanin and antioxidant capacity in Beet (Hibiscus sabdariffa L.) extract, Food Research International, 35, pp. 351–356.
10. Hirunpanich, V., Utaipat, A., Morales, N.P., Bunyapraphatsara, N., Sato, H., Herunsale, A. and Suthisisang, C. (2006) Hypocholesterolemic and antioxidant effects of aqueous extracts from the dried calyx of Hibiscus sabdariffa L. in hypercholesterolemic rats, Journal of Ethnopharmacology, 103, pp. 252–260.
11. Dubois, M., Gilles, K. A., Hamilton, J. K., Roberts, D.A. and Smith, F. (1956) Colorimetric methods for determination of sugars and related substances, Analytical Chemistry, 28, pp. 350-356.
12. Ma, Y. and Marquis, R. E. (1997) Thermophysiology of Streptococcus mutans and related lactic-acid bacteria, Antonie Leeuwenhoek., 72, pp. 91-100.
13. Shamala, T. R., Shri Jyothi, Y. and Saibaba, P. (2000) Stimulatory effect of honey on multiplication of lactic acid bacteria under in vitro and in vivo conditions, Letters in Applied Microbiology, 30, pp. 453-455.
14. Narvhus, J. A., ?Østeraas, K., Mutukumira, T. and Abrahamsen, R. (1998) Production of fermented milk using a malty compound producing strain of Lactococcus lactis subsp. lactis biovar diacetylactis isolated from Zimbabwean naturally fermented milk. International Journal of Food Microbiology, 41, pp. 73–80.
15. Ostlie, H. M., Treimo, J. and Narvhus, J. A. (2005) Effect of temperature on growth and metabolism of probiotic bacteria in milk, International Dairy Journal, 15, pp. 989-997.
16. Shah, N. P. (2000) Symposium: probiotic bacteria. Probiotic bacteria: selective enumeration and survival, Journal of Dairy Science., 83, pp. 894-907.
17. Marco, M. L., Pavan, S. and Kleerebezem, M. (2006) Towards understanding molecular modes of probiotic action, Current Opinion in Biotechnology, 17, pp 204-210.
18. Ruangsri, P., Chumsri, P., Sirichote A. and Itharat A. (2008) Changes in quality and bioactive properties of concentrated Beet (Hibiscus sabdariffa Linn.) extract, Asian Journal of Food and Agro-Industry, 1, pp 62-67.
19. Haddadin, J. S. Y. (2005) Kinetic studies and sensorial analysis of lactic acid bacteria isolated from white cheese made from sheep raw milk, Pakistan Journal of Nutrition, 4, (2), pp. 78-84.
2. McNaught, C. E. and MacFie, J. (2001) Probiotics in clinical practice: a critical review of the evidence, Nutritional Research, 21, pp. 343-353.
3. Saarela, M., Lahteenaki, L, Crittenden, R., Salminen, S. and Mattila-Sandholm, T. (2002) Gut bacteria and health foods—the European perspective. International Journal of Food Microbiology, 78, pp. 99–117.
4. Yoon, K. Y., Woodams, E. E. and Hang. Y. D. (2004) Production of probiotic tomato juice by lactic acid bacteria, The Journal of Microbiology, 42, (4), pp. 315- 318.
5. Lourens-Hattingh, A. and Viljoen, B. C. (2001) Yoghurt as probiotic carrier food, International Dairy Journal, 11, pp. 1-17.
6. Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. (2002) Technological challenges for future probiotic foods. International Dairy Journal, 12, pp. 173-182.
7. Luckow, T. and Delahunty, C. (2004) Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks, Food Quality and Preference, 15, pp. 751-759.
8. Morton, J.F. (1987) Beet. p. 281–286. In: Fruits of warm climates. Creative Resource Systems, Inc., Winterville, NC, USA.
9. Tsai, P-J., McIntosh, J., Pearce, P., Camden, B. and Jordan, B.R. (2002) Anthocyanin and antioxidant capacity in Beet (Hibiscus sabdariffa L.) extract, Food Research International, 35, pp. 351–356.
10. Hirunpanich, V., Utaipat, A., Morales, N.P., Bunyapraphatsara, N., Sato, H., Herunsale, A. and Suthisisang, C. (2006) Hypocholesterolemic and antioxidant effects of aqueous extracts from the dried calyx of Hibiscus sabdariffa L. in hypercholesterolemic rats, Journal of Ethnopharmacology, 103, pp. 252–260.
11. Dubois, M., Gilles, K. A., Hamilton, J. K., Roberts, D.A. and Smith, F. (1956) Colorimetric methods for determination of sugars and related substances, Analytical Chemistry, 28, pp. 350-356.
12. Ma, Y. and Marquis, R. E. (1997) Thermophysiology of Streptococcus mutans and related lactic-acid bacteria, Antonie Leeuwenhoek., 72, pp. 91-100.
13. Shamala, T. R., Shri Jyothi, Y. and Saibaba, P. (2000) Stimulatory effect of honey on multiplication of lactic acid bacteria under in vitro and in vivo conditions, Letters in Applied Microbiology, 30, pp. 453-455.
14. Narvhus, J. A., ?Østeraas, K., Mutukumira, T. and Abrahamsen, R. (1998) Production of fermented milk using a malty compound producing strain of Lactococcus lactis subsp. lactis biovar diacetylactis isolated from Zimbabwean naturally fermented milk. International Journal of Food Microbiology, 41, pp. 73–80.
15. Ostlie, H. M., Treimo, J. and Narvhus, J. A. (2005) Effect of temperature on growth and metabolism of probiotic bacteria in milk, International Dairy Journal, 15, pp. 989-997.
16. Shah, N. P. (2000) Symposium: probiotic bacteria. Probiotic bacteria: selective enumeration and survival, Journal of Dairy Science., 83, pp. 894-907.
17. Marco, M. L., Pavan, S. and Kleerebezem, M. (2006) Towards understanding molecular modes of probiotic action, Current Opinion in Biotechnology, 17, pp 204-210.
18. Ruangsri, P., Chumsri, P., Sirichote A. and Itharat A. (2008) Changes in quality and bioactive properties of concentrated Beet (Hibiscus sabdariffa Linn.) extract, Asian Journal of Food and Agro-Industry, 1, pp 62-67.
19. Haddadin, J. S. Y. (2005) Kinetic studies and sensorial analysis of lactic acid bacteria isolated from white cheese made from sheep raw milk, Pakistan Journal of Nutrition, 4, (2), pp. 78-84.