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Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation

Justyna Staninska-Pięta1, Jakub Czarny2, Łukasz Wolko3

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Summary

External factors like temperature, salinity, and garlic significantly impact beetroot fermentation, influencing its bioactive compounds and bacterial communities. This traditional fermented food remains a valuable source of probiotics.

Keywords:
beetroot leavenbetalainmicrobiomenext generation sequencingorganic acids

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Fermentation Science

Background:

  • Plant-based fermented foods, including beetroot leaven, are gaining global attention due to their rich bioactive compounds.
  • Beetroot leaven fermentation is characterized by high diversity, influenced by varied recipes and spontaneous microbial activity.

Purpose of the Study:

  • To investigate the effects of temperature, brine salinity, and garlic concentration on beetroot fermentation.
  • To analyze the impact of these factors on the physicochemical properties and bacterial metapopulation of beetroot leaven.

Main Methods:

  • Controlled fermentation experiments manipulating temperature, brine salinity, and garlic dose.
  • Analysis of physicochemical profiles, including organic acids and betalains.
  • Bacterial community profiling to assess metapopulation dynamics.

Main Results:

  • Selected factors significantly influenced the physicochemical profile, organic acid composition, and betalain content of beetroot leaven.
  • The initial 48 hours of fermentation were critical for establishing a stable bacterial metapopulation structure.
  • Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were identified as core microbiome families.

Conclusions:

  • External factors play a crucial role in directing beetroot fermentation and shaping its final product characteristics.
  • Beetroot leaven fermentation is a targeted process influenced by environmental conditions.
  • The fermented product consistently demonstrates potential as a source of probiotic bacteria, supporting regional food development.