Reduction of nitrate and nitrite in vegetable juices prior to lactic acid fermentation

J. Emig Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

C. Meisel Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

G. Wolf Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

K. Gierschner Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

W.P. Hammes Institute of Food Technology, Hohenheim University, Garbenstr. 25, Stuttgart 70, 7000, FRG

Summary

The reduction of the nitrate content in vegetable juices has an important effect on the total intake of nitrate by humans. Carrot puree containing 500 mg/1 nitrate was treated with immobilized cells of Halomonas spec, at 6°C. The nitrate was reduced within five hours quantitatively to nitrous oxide.

Lactic acid fermentation by Leuconostoc mesenteroides performed after completion of the denitrification process led to a product with pleasant and typical flavour.

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Reduction of nitrate and nitrite in vegetable juices prior to lactic acid fermentation

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Reduction of nitrate and nitrite in vegetable juices prior to lactic acid fermentation

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