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Production of Red Beetroot Juice by Different Methods: Kinetics of Microbial Growth, Sugar Consumption, and Acid Production

https://doi.org/10.2139/ssrn.4639730
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Selection of LAB strains for fermented red beet juice production
inferredcites →https://doi.org/10.1007/s00217-005-0159-yopenalex-extracted
The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants
inferredcites →https://doi.org/10.1007/s00217-009-1179-9openalex-extracted
Production of organic acids by Lactobacillus strains in three different media
inferredcites →https://doi.org/10.1007/s10068-016-0011-0openalex-extracted
Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot
inferredcites →https://doi.org/10.1007/s10068-017-0269-xopenalex-extracted
Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains
inferredcites →https://doi.org/10.1007/s10529-015-1769-5openalex-extracted
Microbial production of lactic acid
inferredcites →https://doi.org/10.1007/s13197-020-04363-zopenalex-extracted
Relationship between color and betalain content in different thermally treated beetroot products
inferredcites →https://doi.org/10.1016/j.fm.2016.10.027openalex-extracted
The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods
inferredcites →https://doi.org/10.1016/j.gene.2014.10.034openalex-extracted
Reconstruction and analysis of the genome-scale metabolic model of Lactobacillus casei LC2W
inferredcites →https://doi.org/10.1016/j.jfca.2015.03.005openalex-extracted
Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria
inferredcites →https://doi.org/10.1016/j.jff.2013.08.009openalex-extracted
Prebiotics as functional foods: A review
inferredcites →https://doi.org/10.1016/j.lwt.2004.04.008openalex-extracted
Fermentation of beet juice by beneficial lactic acid bacteria
inferredcites →https://doi.org/10.1016/s0740-0020(02)00150-8openalex-extracted
Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation
inferredcites →https://doi.org/10.1021/jf103085popenalex-extracted
Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet (Beta vulgarisL. ssp.vulgarisRote Kugel)
inferredcites →https://doi.org/10.1111/1750-3841.15080openalex-extracted
Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties
inferredcites →https://doi.org/10.15835/buasvmcn-agr:3713openalex-extracted
Lactic Acid Fermentation of Carrot and Red Beet Juices by Probiotic Bacteria
inferredcites →https://doi.org/10.3389/fpls.2016.02035openalex-extracted
Durum Wheat Roots Adapt to Salinity Remodeling the Cellular Content of Nitrogen Metabolites and Sucrose
inferredcites →https://doi.org/10.3390/app12125766openalex-extracted
The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders
inferredcites →https://doi.org/10.3390/fermentation3040067openalex-extracted
Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
inferredcites →https://doi.org/10.3390/fermentation7030105openalex-extracted
Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
inferredcites →https://doi.org/10.3390/fermentation9040336openalex-extracted
Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread
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