Abstract

The file RedBeetroot_Fermentation_MicrobialConsortia_ImprovedAromaticFeatures_Data.ods contains three sheets. The "lactic_acid" sheet provides data on the concentrations of organic acids (D-lactic, L-lactic, and acetic acid) and residual sugars, measured using enzymatic reactions with three commercial starters ("LAB mix", "Ln. mesenter.", and "Kefir") or spontaneous fermentation ("Spontaneous"). The data are presented as mean concentrations (g/L ± standard deviation) at the end of fermentation. The "cells" sheet quantifies lactic acid bacteria (LAB) in the brine after fermentation, with mean counts (Log CFU/mL ± standard deviation) of yeasts and LAB on MRS agar. The "correlations" sheet contains Spearman rank correlation data among process parameters and volatile organic compounds (VOCs).