Optimization of lactic fermentation parameters of sugar beet (Beta vulgaris L.) puree with Lactobacillus plantarum and Lactobacillus casei

Key Points

• Lactic fermentation parameters significantly enhance the quality of sugar beet puree.
• Key metrics include optimal temperatures ranging between 30-37 degrees Celsius for best results.
• Optimization process involved careful adjustments of fermentation time and sugar content levels.
• Findings indicate improved fermentation efficiency, with potential applications in food processing.