Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer's yeast autolysate

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 599-602

  Rakin, Marica ^a   Vukasinovic, Maja ^a   Siler Marinkovic, Slavica ^a   Maksimovic, Milan ^b  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF DEFENCE   (Serbia)

Author keywords

Beetroot; Brewer's yeast autolysate; Carrot; Chemical composition; Fermented juice

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; BETANIN; CALCIUM; IRON; LACTIC ACID; PHOSPHORUS; UNCLASSIFIED DRUG;

ARTICLE; AUTOLYSIS; BEETROOT; CARROT; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; LACTOBACILLUS ACIDOPHILUS; NONHUMAN; NUTRITION; PASTEURIZATION; SACCHAROMYCES CEREVISIAE; STATISTICAL SIGNIFICANCE; VEGETABLE;

DAUCUS CAROTA; LACTOBACILLUS ACIDOPHILUS;

EID: 33745243816     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.077     Document Type: Article

References (28)

1. Adams J., von Elbe J., and Amundson C. Production of a betacyanine concentrate by fermentation of red beet juice with Candida utilis. Journal of Food Science 41 (1976) 78-82
2. Aeschlimann A., and von Stocar U. The effect of yeast extract supplementation on the production of lactic acid fro whey permeate by Lactobacillus helveticus. Applied Microbiology and Biotechnology 32 (1990) 398-404
3. AOAC. Official methods of analysis (1975), AOAC International, Washington, DC
4. AOAC. Official methods of analysis (1990), AOAC International, Washington, DC
5. AOAC. Official methods of analysis (1995), AOAC International, Washington, DC
6. Attoe E.L., and von Elbe H. Photochemical degradation of betanine and selected anthocyanins. Journal of Food Science 46 (1981) 1934-1937
7. Bergquist S.W., Sandberg A.S., Carlsson N.G., and Andlid T. Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria. Food Microbiology 21 (2005) 53-61
8. Campbell Platt G. Fermented foods - a world perspective. Food Research International 27 (1994) 253-257
9. Chae H.J., Joo H., and In M.J. Utilization of brewer's yeast cells for the production of food grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresource Technology 76 (2001) 253-258
10. Cleveland J., Montville T., Nes I., and Chikindas M. Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology 71 (2001) 1-20
11. Collins C.H., and Lynne P.M. Microbiological methods (1985), Butterworth, London
12. Crittenden R.G., Martinez N.R., and Playne M.J. Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria. International Journal of Food Microbiology 80 (2003) 217-222
13. Dimitrijevic-Brankovic S., and Baras J. Comparative study on biochemical activity of the intestinal isolates Lactobacillus sp. V3 and Bifidobacterium sp. A71 in different substrates. Journal of the Serbian Chemical Society 66 (2001) 581-589
14. Dziezak J.D. Yeast and yeast derivates: definitions, characteristics and processing. Food Technology 41 (1987) 104-114
15. FAO/WHO (2002) Human vitamin and mineral requirements. Report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand.
16. Herbert D., Phipps P.J., and Strange R.E. Chemical analysis of microbial cells. Methods in Enzymology 5B (1971) 265-308
17. Kakizoe T. Chemoprevention of cancer - focusing on clinical trials. Japanese Journal of Clinical Oncology 33 (2003) 421-442
18. Kanner J., Harel S., and Granit R. Betalains - a new class of dietary cationized antioxidants. Journal of Agricultural and Food Chemistry 49 (2001) 5178-5185
19. Kapaida G., Azuine M.A., Sridhar R., Okuda Y., Tsuruta A., Ichiishi E., et al. Chemoprevention of DMBA-induced UV-B promoted, NOR-1-induced TPA promoted skin carcinogenesis and DEN-induced phenobarbital promoted liver tumors in mice by extract of beetroot. Pharmacological Research 47 (2003) 141-148
20. Kapaida G.J., Tokuda H., Konoshima T., and Nishino H. Chemoprevention of lung and skin cancer by Beta vulgaris (beet) root extract. Cancer Letters 100 (1996) 211-214
21. Nillson T. Studies into the pigments in beetroot (Beta vulgaris L. spp. vulgaris var. rubra L.). Lantbrukshogskolans annaler 36 (1970) 179-219
22. Norrish A., Jackson R., Sharpe S., and Skeaff C. Prostate-cancer and dietary carotenoids. American Journal of Epidemiology 151 (2000) 119-123
23. Patkai Gy., Barta J., and Varsanyi I. Decomposition of anticarcinogen factors of the beetroot during juice and nectar production. Cancer Letters 114 (1997) 105-106
24. Pedreno M.A., and Escribano J. Correlation between antiradical activity and stability of betanine from Beta vulgaris L. roots under different pH, temperature and light conditions. Journal of Science of Food and Agriculture 81 (2001) 627-631
25. Rakin M., Baras J., and Vukasinovic M. The influence of brewers yeast autolysate and lactic acid bacteria on the production of a functional food additive based on beetroot fermentation. Food Technology and Biotechnology 42 (2004) 105-109
26. Rasic J.L., and Kurmann J.A. Bifidobacteria and their role (1983), Birkhauser, Basel, Switzerland
27. Slattery M., Benson J., Curtin K., Ma K., Schaeffer D., and Potter J. Carotenoids and colon-cancer. American Journal of Clinical Nutrition 71 (2000) 575-582
28. Yoon K., Woodams E., and Hang Y. Fermentation of beet juice by beneficial lactic acid bacteria. LWT-Food Science and Technology 38 (2005) 73-75