Changes of Microbial Population and Some Components in Carrot Juice During Fermentation with Selected Autochthonous Lactobacillus Plantarum Strains

Abstract

Since the great age, lactic acid bacteria (LAB) have taken a part in the human feeding. They participate in many food fermentations. The fermented vegetable products are the base of our study. The use of three starters of Lactobacillus plantarum locally isolated for lacto fermented carrot juices elaboration, allowed us to stir up the following results: the lactic acid content of juices is varying, pH values decrease from 6,5 to 3,55 – 3,57. We got a solution to the jellification problem thanks to the lacto fermentation of carrot juice as it was confirmed by the viscosity results. After three days of fermentation, microbiological analysis of juice revealed an average number of Lb plantarum, which reach 3 to 6× 104 cfu / mL. Finally, the sensory quality of the juices is acceptable

Keywords

• Lactic acid bacteria, Lb. plantarum, Carrot juice, Lactic fermentation

References

1. Andersson, R. 1985. Nitrate reduction during fermentation by gram negative bacterial activity in carrot. Journal of Food Microbiology, 2, 219-225.
2. Aubert, S. 1981. La carotte (Daucus carota L), Revue de quelques facteurs d’intérêt diététique. Cahier de Nutrition et Diétetique, 16, 173-186
3. Daly, C. Davis, R. 1998. The biotechnology of lactic acid bacteria with emphasis on applications in food safety and human health. Agriculture and Food Science, 7, 251-264.
4. Demir, N. Savas Bahçeci, K. Acar, J. 2006. The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation, 30, 352-363.
5. Fu, W. Mathews, A.P. 1999. Lactic acid production from lactose by Lactobacillus plantarum: Kinetic model and effects of pH, substrate,and oxygen. Biochemistry Engineering Journal, 3, 163–170.
6. Gorinstein, S. Zachwieja, Z. Folta, M. Barton, H. Piotrowicz, J. Zemser, M. Weisz, M. Trakhtenberg, S. MartinBellosso, O. 2001. Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples. Journal of Agriculture and Food Chemistry, 49, 952-957.
7. Idoui,T. Karam, N.E. 2008. Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits. International Journal of Fats and Oils, 59, 361-367.
8. Karam, N.E. Belarbi, A. 1995. Detection of polygalacturonases and pectin esterases in lactic acid bacteria. World Journal of Microbiology and Biotechnology, 11, 559-563.

9. Mc Donald, L.C. Fleming, H.P. Hassan, H.M. 1990. Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Applied Environment Microbiology, 56, 2120-2124.
10. Passos, F.V. Fleming, H.P. Ollis, D.F. Hassan, H.M. Felder, R.M. 1993. Modelling the specific growth rate of Lactobacillus plantarum in cucumber extracts. Applied of Microbiology and Biotechnology, 40, 143-150.
11. Ray, B. Daeschel, M. 1992. Food biopreservatives of microbial. In: Boca Raton, CRC Press Florida.
12. Salih, A.G.Drilleau, J.F.1992. Jus de carotte lactofermenté Quel avenir ?. Cahier Scientifique et Technique, 109, 7-9.
13. Schobinger, U. 1987. Frucht-und Gemuesesaefte, 2. Auflage. Verlag Eugen Ulmer, Stuttgart, Germany.
14. Yabannavar, V.M. Wang, D. I. 1991. Analysis of mass transfer for immobilized cells in an extractive lactic acid fermentation. Biotechnology Bioengineering, 37, 544-550.