Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice

To lower the risk of obesity, diabetes, and other related diseases, WHO recommends that consumers reduce their consumption sugars. Here, we propose a microbiological method to sugar content in red beet juice, while incurring only slight losses betalain maintaining correct proportion juice components. Several yeast strains with different metabolic activities were investigated for ability which resulted decrease extract level corresponding from 49.7% 58.2%. This strategy was found have additional advantage increasing chemical microbial stability juice. Only pigments noted, final concentrations 5.11% w/v 2.56% yellow fractions, respectively.