Metabolite Profiling and Bioactivity Assessment of Beet Juice fermented by Lactobacillus spp.

Abstract

Probiotic drink from fermented beet juice (Beta vulgaris) using Lactobacillus acidophilus and Lactobacillus plantarum was studied for its bioactive properties. The samples were assessed after 24h and 48h of fermentation for their physico-chemical changes and cell viability. Fermented juice showed a significant antibacterial activity against Listeria monocytogenes. Fermented beet juice exhibited a prominent anti-oxidant activity. When compared to fresh beet juice, more amount of total polyphenol content was detected in the fermented beet juice. The probiotic drink also exhibited anti-inflammatory and anti-hemolytic activity which exposed the potential usage of this probiotic drink in the pharmaceutical industry. The antibacterial activity observed against Listeria monocytogenes demonstrated that the fermented beet juice can be used to treat Listeriosis. The FTIR analysis and GC-MS results confirmed the presence of bioactive compounds in the fermented beet juice.