Lactic acid fermentation of carrot as a method of preservation using different lactic acid bacteria, viz.
Lactobacillus plantarum, Pediococcus cerevisiae
as such and in sequence at different temperatures and with varying salt content (2, 2.5 and 3%) were employed in the fermentation of carrot. The differences in fermentation behaviour of different microorganisms were quite contrasting at 26 °C, but the sequential culture started deviating from the very first day and acidity increased up to 6 days. A temperature of 26 °C and salt concentration of 2.5% were the best for lactic acid bacteria (LAB) fermentation of Asiatic carrot as highest acidity (1.40% lactic acid), low pH and low reducing sugars were achieved in sequential fermentation. The LAB count of 7.8×10
was also higher at these concentrations coupled with higher sensory scores of the products. Among the fermentation types tried, sequential culture fermentation of the vegetables produced the product with higher acidity, low pH and reducing sugars. The sequential culture fermentation imparted the fermented products better flavour, texture and taste than other products fermented naturally or with lactic cultures of
Pediococcus cerevisiae, Lactobacillus plantarum
in single separate fermentation. Based on the overall and sensory quality evaluation, the fermented carrot product prepared with sequential culture was the best followed by the product prepared using natural microflora.
(2005): The potential for upgrading traditional fermented foods through biotechnology.
African J. Biotechnol.
Achi O.K., 'The potential for upgrading traditional fermented foods through biotechnology' (2005) 4African J. Biotechnol.: 375-380.
Achi O.K.The potential for upgrading traditional fermented foods through biotechnologyAfrican J. Biotechnol.20054375380)| false