Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Abstract

Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.

Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives

“…The results of this study showed that the content of phenolic compounds in the juices obtained during the 7-day fermentation ranged from 524.1 to 766.0 mg GAE-L −1 , depending on the variables. The antioxidant activity measured by the DPPH method was 0.26–0.67 μmol Trolox-mL −1 , depending on the type of raw material, the type of fermentation and the starter cultures used [ 6 ].…”

“…The range of beneficial biological effects that fermented beetroot juice can have on consumers is directly related to the valuable composition of Beta vulgaris L. and the metabolites produced during the fermentation process. Beetroot and its products are a valuable source of nutrients, such as proteins, carbohydrates, dietary fibres (pectins, oligosaccharides), minerals (iron, magnesium, calcium, potassium, zinc, sodium, phosphorus, copper), vitamin C and B group vitamins (folic acid, B 7 or B 3 ), as well as numerous amino acids, nitrates, and biogenic amines [ 6 , 8 , 9 , 15 ]. They are also known for their significant content of phytochemicals with strong antioxidant properties, including polyphenols and pigment compounds such as carotenoids and betalains [ 16 , 17 ].…”

“…However, it should be noted that the content and quantity of the individual biochemical components are not fixed. The chemical and microbiological profile of fermented beetroot juice is influenced by the variety and maturity of the beet, the fermentation method and parameters (time, temperature), the composition of the starter cultures, the addition of other raw materials or spices, and the duration and conditions of storage [ 1 , 6 , 19 , 20 ].…”

“…Therefore, the use of commercial starter cultures is becoming more widespread in order to obtain final products with predictable Foods 2024, 13, 102 2 of 17 and reproducible properties and sensory characteristics [2][3][4]. In contrast to spontaneous fermentation, the use of inoculum produces a beverage with a higher content of probiotics, microorganisms, and a lower pH, which reduces the likelihood of the development of pathogenic microorganisms [1][2][3]5,6].…”

Innovative Applications of Tenebrio molitor Larvae in the Production of Sustainable Meat Sausages: Quality and Safety Aspects

“…The lyophilization process may alter the availability of free amino acids, which are precursors to biogenic amine formation. The freezing and drying phases could modify the protein structures in food, potentially making amino acids more accessible to decarboxylase enzymes, which could either increase or decrease the formation of biogenic amines depending on the specific conditions and the presence of active enzymes [105,106]. The discrepancy in cadaverine levels between sausages prepared with frozen and lyophilized larvae could stem from the more effective reduction in microbial activity and enzyme deactivation achieved through lyophilization compared to freezing.…”