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Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features

The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more st...

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Autores principales: Casciano, Flavia, Mayr, Hannah, Nissen, Lorenzo, Putti, Andreas, Zoli, Federica, Gianotti, Andrea, Conterno, Lorenza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562875/
https://www.ncbi.nlm.nih.gov/pubmed/36230131
http://dx.doi.org/10.3390/foods11193055
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author Casciano, Flavia
Mayr, Hannah
Nissen, Lorenzo
Putti, Andreas
Zoli, Federica
Gianotti, Andrea
Conterno, Lorenza
author_facet Casciano, Flavia
Mayr, Hannah
Nissen, Lorenzo
Putti, Andreas
Zoli, Federica
Gianotti, Andrea
Conterno, Lorenza
author_sort Casciano, Flavia
collection PubMed
description The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’ micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.
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spelling pubmed-95628752022-10-15 Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features Casciano, Flavia Mayr, Hannah Nissen, Lorenzo Putti, Andreas Zoli, Federica Gianotti, Andrea Conterno, Lorenza Foods Article The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’ micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products. MDPI 2022-10-01 /pmc/articles/PMC9562875/ /pubmed/36230131 http://dx.doi.org/10.3390/foods11193055 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Casciano, Flavia
Mayr, Hannah
Nissen, Lorenzo
Putti, Andreas
Zoli, Federica
Gianotti, Andrea
Conterno, Lorenza
Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
title Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
title_full Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
title_fullStr Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
title_full_unstemmed Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
title_short Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features
title_sort red beetroot fermentation with different microbial consortia to develop foods with improved aromatic features
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562875/
https://www.ncbi.nlm.nih.gov/pubmed/36230131
http://dx.doi.org/10.3390/foods11193055
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