Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate |
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| Authors: | Marica Rakin Maja Vukasinovic Slavica Siler-Marinkovic Milan Maksimovic |
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| Affiliation: | 1. Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia and Montenegro;2. Military Medical Academy, Institute of Hygiene, Crnotravska 17, 11000 Belgrade, Serbia and Montenegro |
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| Abstract: | Vegetables are rich sources of the biologically active compounds which have beneficial effects in prevention of some diseases and certain types of cancer. From the point of view of protection and health, the objective of this paper was to optimize food content in order to obtain a functional food. In order to improve the nutritive and protective properties of the product, the beetroot and carrot juices enriched with brewer’s yeast autolysate were subjected to lactic-acid fermentation with Lactobacillus acidophilus NCDO1748. |
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| Keywords: | Fermented juice Beetroot Carrot Brewer&rsquo s yeast autolysate Chemical composition |
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