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

摘要

The conditions for lactic acid fermentation based on a mixture of bectoot juice (Beta vulgaris L.) and carrot juice (Daucus carata L.) and different content of brewer's yeast autolysate with Lactobacillus plantarum A 11 2 and with Lacto-bacillus 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 XCDO 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.