ArticleFoods (Basel, Switzerland)2022
Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot.Molecules (Basel, Switzerland) · 2024Article
- Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives.Foods (Basel, Switzerland) · 2023Article
- Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (
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