Beet Juice for Functional Nutrition
A Selection of Lactobacillus Strains and Associations for the Fermentation of Beet Juice and for the Improvement of its Properties as a Product of Functional Nutrition
Tech Area / Field
- BIO-IND/Industrial Biotechnology/Biotechnology
- BIO-CGM/Cytology, Genetics and Molecular Biology/Biotechnology
- BIO-SFS/Biosafety and BioSecurity/Biotechnology
3 Approved without Funding
Institute of Microbiology and Virology, Kazakstan, Almaty
- Institute of Immunological Engineering, Russia, Moscow reg., Lyubuchany
- Ludwig-Maximilians-Universität / Max von Pettenkofer-Institut für Hygiene und Medizinische Mikrobiologie, Germany, Munich\nTohoku University / Graduate School of Agricultural Science, Japan, Sendai\nUniversity of Texas / Medical Branch, USA, TX, Galveston
Project summaryAims of the Project: a selection of lactobacillus strains and their associations for the elevation in the beet juice of biologically active substances: vitamins С, of group В, noncontiguous amino acids, pectins, betanidine content stabilization.
The project prepared in the frame of ISTC Targeted Initiative “Probiotics and Health”.
Serious changes in the structure of diet connected with the changes in life mode, energy usage decrease lead to the fact that neither of population group receives the quantities of vitamins, micro- and macroelements with consumed food required for a good health status. In this connection, an extreme necessity in the construction of functional nutrition products occurred.
A great role in functional nutrition system belongs to the products enriched with useful substances. For the preparation of a whole number of such products vegetables could be used as they are one of the basal sources of vitamins, mineral salts, organic acids, aromatic substances and vastly of easily assimilated carbohydrates. A regular use of vegetables in food promotes the growth of the organism resistance to the colds and infectious diseases. The vegetables are established to be easily assimilated by the organism as juices. Besides, table beet juice favourably influencing on the organism as a whole and promoting the functioning of several organs, rendering a positive influence on hemapoiesis, normalizing lipometabolism, removing residues, possessing antibacterial effect deserves special attention. Food value of beet juice is stipulated by the content in the table beet of carbohydrates, mineral salts, nitrous substances, organic acids, water soluble vitamins, noncontiguous amino acids, colouring matters.
One of the methods of juice enrichment with biologically active substances and of their stabilization is lactic fermentation. Beet juice obtained using lactic fermentation technique contains natural lactic acid (upto 0.5%), an elevated content of noncontiguous amino acids, has a saturated deep red colour, good dietary properties.
The Project participants are developing a production technology for beet juice fermented by especially selected lactobacillus strains. Taking into consideration the fact that juice enrichment with biologically active substances in the process of lactic fermentation depends on the used lactobacillus strains, it is important to select such strains assisting to purposefully enrich the end-product, thus elevating its therapeutic- dietary properties.
Genotyping and analysis of probiotic properties of lactobacillus will be performed in frames of the Project. Based on physiologic-biochemical properties and biologic activity, a selection of applicable candidates will be performed from the number of the studied probiotic isolates for their further use in the industrial technology of fermented beet juice and creation of new products for functional nutrition.