Study of the fermentation effect on the cleavage of the betanin glycosidic bond in aqueous solution

This study aimed to change the structure of beet red dye in order to influence its stability in aqueous solutions. Hydrolase enzymes that cleave the glycosidic bond were used for this purpose. The enzymes were shown to be active in stripping the glycosidic residue from the dye. A more active enzyme was selected as a result.