# Microbiological Safety and Health Properties of Markleted Fermented Root Vegetables
## 2 Materials and Methods  
### Samples Collection and Preparation  
Five types of root vegetables were analyzed: carrot (_Daucus carota_ L. var. _satrius_ [Hoffm.] Arcang. ), radish (_Raphanus sativus_ L. var. _satrius_), white radish (_Raphanus sativus_ L. var. _lingipininatus_ [PERSON]), celery root (_Apium gravelens_ L. var. _rapaceum_ [Mill.] [PERSON]), and beetroot (_Beta vulgaris_ L.), with three varieties from various sources included in the analysis (Table 1). The selection of products was dictated by their availability on the Polish market and the limited range offered by producers. Fermented root vegetables were collected from online (Poland) and stationary (Gdarisk, Poland) shops. All products were commercially available on the Polish market and were cultivated in a conventional way. Due to the significant time gap between the production of the products and their availability on the market in commercial form, raw materials used in the pickling process were not accessible for analysis. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Type of Root** & **Code** & \begin{tabular}{c} **Dy Mass** \\ **(\%)** \\ \end{tabular} & **Additives** & **Pasteurized** & \begin{tabular}{c} **Level of** \\ **Grinding** \\ \end{tabular} \\ \hline \multirow{4}{*}{Celery root} & CR1 & 8.22 & Horseradish, garlic, salt & Yes & Slices \\ \cline{2-6}  & CR2 & 8.57 & \begin{tabular}{c} Carrot, dill, garlic, allspice, \\ bay leaf, salt, agave syrup \\ \end{tabular} & No & Thick sticks \\ \cline{2-6}  & CR3 & 10.17 & Salt, horseradish, garlic, dill, \\  & & & & & \\ \hline \multirow{4}{*}{Radish} & R1 & 4.49 & \begin{tabular}{c} Garlic, horseradish, dill, black \\ pepper, salt \\ \end{tabular} & No & Whole vegetable \\ \cline{2-6}  & R2 & 4.86 & \begin{tabular}{c} Allspice, bay leaf, paprika, \\ Korean paprika, salt \\ \end{tabular} & No & Whole vegetable \\ \cline{2-6}  & R3 & 4.26 & \begin{tabular}{c} Garlic, salt \\ bay leaf \\ \end{tabular} & No & Whole vegetable \\ \hline \multirow{4}{*}{Carrot} & C1 & 7.56 & \begin{tabular}{c} Horseradish, garlic, dill, black \\ pepper, chilli, salt \\ \end{tabular} & No & Slices \\ \cline{2-6}  & C2 & 7.31 & \begin{tabular}{c} Garlic, horseradish, raisins, \\ salt, cinnamon \\ \end{tabular} & No & Thick sticks \\ \cline{2-6}  & C3 & 6.77 & \begin{tabular}{c} Horseradish, garlic, salt \\ \end{tabular} & No & Thick sticks \\ \hline \multirow{4}{*}{White radish} & W1 & 4.32 & \begin{tabular}{c} Carrot, dill, garlic, allspice, \\ bay leaf, salt, agave syrup \\ \end{tabular} & No & Slices \\ \cline{2-6}  & W2 & 3.72 & \
\begin{tabular}{c} Salt, horseradish, garlic, dill, \\ bay leaf \\ \end{tabular} & No & Thick sticks \\ \cline{2-6}  & W3 & 8.13 &
\begin{tabular}{c} Garlic, salt, massaman curry, \\ ginger, onion, soy sauce, \\ allspice, black pepper, chilli, \\ bay leaf \\ \end{tabular} & Yes & Slices \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Characteristics of the test material. Microbiological examinations were conducted immediately after opening the jar. To determine antioxidant potential, products were drained from water and frozen at \(-20\)\({}^{\circ}\)C. Then, the studied material was lyophilized in an Alpha 1-4D plus freeze dryer (Christ, Osterode am Harz, Germany). Finally, products were homogenized using an analytical mill (IKA(r)A11 basic, Warsaw, Poland). Reagents and Standards  
Reagents for the Folin-Ciocalteu assay were as follows: anhydrous sodium carbonate (purity \(>99.5\%\), Chempur(r), Piekary Slaskie, Poland), Folin-Ciocalteu reagent (analytical grade, Chempur(r), Piekary Slaskie, Poland), and gallic acid (purity \(>98\%\), Sigma-Aldrich(r), North Brunswick, NJ, USA). Reagents for the DPPH assay were as follows: methanol and 2,2-diphenyl-1-picrylhydrazyl (Sigma-Aldrich(r), St. Louis, MO, USA).