Biodenitrification of concentrated red beet juice |
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Authors: | Dorota Walkowiak-Tomczak |
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Affiliation: | 1. Institute of Food Technology of Plant Origin, University of Life Sciences, Wojska Polskiego 28 street, Poznań, Poland
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Abstract: | The aim of the study was to determine the possibility to microbiologically remove nitrates from a concentrated red beet juice (3600?mOsm/kg) using halophilic bacteria, Halobacterium mediteranei, Halobacterium denitrificans, and Micrococcus halobius. As a result of microbiologic denitrification, dry matter content in the beet juice concentrate was reduced about 10?% and pH was found to decrease from 7.0 to 6.2. The content of nitrates in the concentrate decreased from 20 to 37?%, but in the diluted concentrate, the reduction rate of nitrates was higher, from 32 to 75?%. The highest denitrification rate was recorded for bacteria Micrococcus halobius. As a result of the fermentation process, changes in colour and contents of betalain pigments were observed. The content of betacyanin pigments decreased, while that of betaxanthin pigments increased. |
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