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

cris.lastimport.scopus2025-10-23T06:59:20Z
cris.virtual.author-orcid0000-0002-7675-1041
cris.virtual.author-orcid0000-0002-3626-4388
cris.virtual.author-orcid0000-0002-4966-5500
cris.virtual.author-orcid0000-0002-4580-354X
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cris.virtualsource.author-orcid427ed936-56b8-487d-898e-0fe6f67f83db
cris.virtualsource.author-orcid6eeeaac0-fbad-41dd-a73f-512626fd33cf
cris.virtualsource.author-orcid7d85d478-4692-45f6-bcba-2dcb04b4dc75
cris.virtualsource.author-orcid897f1035-fcd0-4882-9b40-77273ff2fd96
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dc.abstract.enPlant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors—temperature, brine salinity, and garlic dose—on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorStaninska-Pięta, Justyna
dc.contributor.authorCzarny, Jakub
dc.contributor.authorWolko, Łukasz
dc.contributor.authorCyplik, Paweł
dc.contributor.authorDrożdżyńska, Agnieszka
dc.contributor.authorPrzybylak, Martyna
dc.contributor.authorRatajczak, Katarzyna
dc.contributor.authorPiotrowska-Cyplik, Agnieszka
dc.date.access2025-08-21
dc.date.accessioned2025-08-21T10:12:56Z
dc.date.available2025-08-21T10:12:56Z
dc.date.copyright2023-08-16
dc.date.issued2023
dc.description.abstract<jats:p>Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous nature of red beet fermentation favor its high diversity. This study aimed to analyze the impact of external factors—temperature, brine salinity, and garlic dose—on the beetroot fermentation and bacterial metapopulation responsible for this process. The research results confirmed the significant influence of the selected and analyzed factors in shaping the leaven physicochemical profile including organic acid profile and betalain content. Analysis of bacterial populations proved the crucial importance of the first 48 h of the fermentation process in establishing a stable metapopulation structure and confirmed that this is a targeted process driven by the effect of the analyzed factors. Lactobacillaceae, Enterobacteriaceae, and Leuconostocaceae were observed to be the core microbiome families of the fermented red beet. Regardless of the impact of the tested factors, the leaven maintained the status of a promising source of probiotic bacteria. The results of this research may be helpful in the development of the regional food sector and in improving the quality and safety of traditionally fermented products such as beetroot leaven.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number16
dc.description.points140
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/foods12163079
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4326
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/12/16/3079
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 3079
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enbeetroot leaven
dc.subject.enmicrobiome
dc.subject.ennext generation sequencing
dc.subject.enbetalain
dc.subject.enorganic acids
dc.titleTemperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process
dc.title.volumeSpecial Issue The Microbial Community and Its Functions in Fermented Foods
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue16
oaire.citation.volume12