Processing and storage of lye-treated carrots fermented by a mixed starter culture

Abstract

A mixed culture of Lactobacillus plantarum and Saccharomyces cerevisiae was compared with a single culture of L. plantarum as starter for the fermentation of lye-treated carrots. Using the mixed culture, more than 95% of glucose, fructose and malic acid was consumed after 7 days of fermentation in a brine containing 2.5% w v NaCl and 0.7% acetic acid, but only 54% of sucrose was degraded. The fermentation products quantified were lactic acid, ethanol and acetic acid and carbon recovery was 88%. Using the single culture of L. plantarum, substrate consumption was lower, and carbon recovery almost 100%. In uninoculated lye-treated carrots, heterofermentative bacteria grew, with the production of considerable amounts of mannitol. In all cases, the stability, sensorial characteristics and carotenoid content of the packed product were studied during 9 months of storage at 30 °C, and two different preservation systems were compared: addition of preservatives, approximately 500 and 1000 mg kg of sorbic and benzoic acid, respectively, and pasteurization at 80 °C for 10 min. The pasteurized samples were microbiologically stable during the storage period, while lactic acid bacteria grew in the samples with preservatives. Storage time significantly (P < 0.05) affected the texture and colour parameters (L ∗, a ∗, b ∗) of the carrots, but not the amounts of α- and β-carotene. The type of fermentation had no significant effect on texture, colour parameters or carotenoid content. The preservation method had no significant effect on texture or carotenoid content, but did affect colour (parameter a ∗). The flavour of carrots fermented by the mixed culture was significantly (P < 0.05) preferred to that of those fermented with a single culture of L. plantarum.