Scientists at the D.K. Zabolotny Institute of Microbiology and Virology of the National Academy of Sciences of Ukraine are creating probiotic preparations for fermenting vegetables. The D.K. Zabolotny Institute of Microbiology and Virology of the National Academy of Sciences of Ukraine is developing probiotic preparations for fermenting vegetables based on strains of the lactic acid bacterium Lactobacillus plantarum, the website of the National Academy of Sciences of Ukraine reported on Tuesday.
At the forum “Innovative Approaches to Industrial and Craft Production: Challenges and Opportunities,” the Institute’s scientists presented fermented beverages based on vegetable juices. Vegetable juices are a source of vitamins and many other nutrients. Fermentation with the lactic acid bacteria Lactobacillus plantarum not only extends the shelf life, but also enriches vegetable juice with biologically active metabolites, reduces carbohydrate content and gives the juice functional properties.
Scientists at the Department of Industrial Microorganism Physiology have produced a beetroot drink – beetroot juice fermented with selected strains of lactic acid bacteria. It is sweet and sour in taste (with a faint beet flavor), contains less carbohydrates and more of certain amino acids, as well as lactic and other organic acids, vitamins B, PP, C, E, minerals, betanin and pectin.
Long-term studies of the biological activity of beetroot juice and clinical trials on volunteers have shown that drinking 50 ml of beetroot juice for two weeks had a positive effect on overall health, improving the functioning of the digestive tract and circulatory system. A positive effect after drinking the juice is observed in dysbiosis, gastritis, hypertension, myocardial dystrophy, hypovitaminosis C and B in wartime and postwar. Today, the Institute’s scientists continue to work on this product: they have improved the composition of the bacterial starter and are studying its biological activity in depth.
fermenting, microbiologists, probiotic preparations, VEGETABLES
