LACTIC ACID FERMENTATION OF RED BEET JUICE SUPPLEMENTED WITH WASTE HIGHBUSH BLUEBERRY– SUCROSE OSMOTIC SYRUP AS A METHOD OF PROBIOTIC BEVERAGE PRODUCTION

摘要

The objective of this study was to design the process of production of a novelrnprobiotic beverage based on lactic acid fermentation of red beet juice supplementedrnwith waste sucrose syrup following three runs of osmotic dehydration ofrnhighbush blueberries. At the end of fermentation, which was conducted byrnprobiotic bacteria of the genus Lactobacillus, counts of lactic acid bacteria, acidity,rntotal polyphenols and betalain pigment content were determined in the resultingrnjuices. Lactic acid was quantified by the enzymatic method and by highperformancernliquid chromatography. It was found that probiotic bacteria contentrndepended on the amount of sucrose syrup added to red beet juice and on the bacterialrnstrain used. Total polyphenol content was about 30–45% higher in fermentedrnjuices containing equal amounts of red beet juice and sucrose syrup thanrnin the control. It was found that the studied bacterial strains produced mostly L(+)rnlactate.