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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
