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The wheat bran-based fermented beverage borş, traditionally prepared in Romania, is used to give a sour taste to traditional soups or to consume as a refreshing drink. Its use has many health benefits, especially due to the high vitamin and mineral contents. Romanian borş was investigated for the first time regarding its microbiological and physicochemical characteristics. Commercial products, home-made products, and laboratory-made borş were compared. Both culture-dependent and culture-independent methods were used to monitor the microbial species diversity and/or dynamics of these products. The nutritional properties of the home-made and commercial products, as well as the nutritional dynamics of the laboratory-made borş were assessed, in particular regarding the protein, amino acid, exopolysaccharide, and phenolic contents. The lactic acid bacterial species diversity of borş was restricted, being dominated by lactobacilli, among which Lactobacillus amylolyticus was the most frequent. Lactobacillus amylolyticus also dominated the microbiota of laboratory-made borş from the start of the fermentation. The pH values of all borş samples were below 4.0. The protein, amino acid, and phenolic contents of the laboratory-made borş increased during fermentation, whereas the exopolysaccharide content remained approximately constant. The varying nutritional profiles and the presence of the acidifying and α-amylase-active Lb. amylolyticus may be of importance for the health impact of borş.

Microbial and nutritional characteristics of fermented wheat bran in traditional Romanian borş production