김치젖산균에 의한 당근 발효음료의 물리화학적 성질

Abstract

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at 25℃ for 24 hr with 0～20% sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of 3.5 Pa?sⁿ. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The β-carotene content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating 72 ㎍/mL as compared to 142 ㎍/mL. The fermented CJ had improved body texture, red color and stability without sedimentation.