Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria.

Abstract

Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L. delbrueckii subsp. bulgaricus IAM-1120 and L. helveticus JCM-1120 produced the most favorable juice. These strains produced less diacetyl, suggesting that the lack of diacetyl production is an important factor for acceptable fermented juice. Moreover, decreased aldehyde and increased ketone components of fermented carrot juice by these selected strains was observed by gas chromatography/mass spectrometry, and this was suggested to contribute to taste improvement. Although the color of the fermented juice changed in fresh orange color, there was no significant difference in carotenoid composition and their contents.