Functional beverage from fermented beet-root (Beta vulgaris) using a coculture
of Lactobacillus acidophilus and Lactobacillus plantarum was investigated.
The juice was fermented for 24 and 48 h and the samples were analyzed for their
physio-chemical changes, cell viability and preservation efficiency. A pH drop was
observed for four days in both 24 and 48 h fermented samples, after which the pH
increased till the 26th day and thereafter remained constant. HPLC analysis confirmed
the presence of greater amounts of organic acids in the 48 h fermented sample. HPLC
analysis confirmed the presence of greater amounts of organic acids in the 48 h
fermented sample than the 24 h fermented sample. The presence of kaempferol 3- Orutinoside
might also be confirmed by HPLC. FTIR analysis showed the presence of
aromatic amines in the fermented juice. Fermented juice showed a significant antibacterial activity against
Listeria monocytogenes. Also, the 48 h fermented juice showed 64% cytotoxic activity against human
liver cancer cells Hep G2.
Keywords: Beta vulgaris, beverage, lactic acid bacteria, kaempferol 3- O- rutinoside, anti-cancer, Hep G2.
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