2016, Pages 381–394
Abstract
Borsh,
a lactic fermented product especially made in Eastern European
countries, is white or red, depending on the main ingredient used for
its production – cereals for white
borsh and beetroot for red borsh. The name borsh is also given to the
soups that obtain their sourness from the fermented product. The
traditional method for producing borsh is described and using
microbiologic criteria to establish the acceptability of borsh, when
produced on large scale, is discussed. The nitrate presence in beetroot
is noted and the decrease of its concentration to acceptable levels in
borsh being due to Lactobacillus plantarum activity is
presented. Suggestions are made for encouraging the production of borsh
on a small scale, for supporting researchers to provide evidence on the
beneficial effects of borsh on health, and for its promotion as a
probiotic, when consumed raw, or a prebiotic, when consumed cooked.
Keywords
- borsh;
- sour soup;
- lactic acid;
- fermentation;
- Lactobacillus;
- probiotic;
- prebiotic;
- beetroot;
- nitrate
Copyright © 2016 Elsevier Inc. All rights reserved.
