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Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae
Author(s) -
DRDAK M.,
ALTAMIRANO R.C.,
RAJNIAKOVA A.,
SIMKO P.,
KAROVICOVA J.,
BENKOVSKA D.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb14327.x
Subject(s) - fermentation , pigment , food science , sucrose , composition (language) , chemistry , saccharomyces cerevisiae , inoculation , pasteurization , botany , biology , yeast , horticulture , biochemistry , philosophy , linguistics , organic chemistry
Pasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiae after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectro‐photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L ‐1 ) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable.