Premium
Fermentation of Lye‐treated Carrots by Lactobacillus plantarum
Author(s) -
CASTRO A.,
REJANO L.,
SÁNCHEZ A.H.,
MONTAÑO A.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05663.x
Subject(s) - chemistry , fermentation , food science , lactobacillus plantarum , sucrose , sodium hydroxide , lactic acid , acetic acid , fructose , brine , lactobacillus , flavor , bacteria , biochemistry , biology , organic chemistry , genetics
Sodium hydroxide treatment of peeled and trimmed carrots was investigated to rid them of natural epiphytic microflora that interferes with fermentation. It also formed a buffered brine by subsequent neutralization with acetic acid. Two lye concentrations (1% and 2% NaOH) and three treatment times (1,15 and 30 min) were evaluated. Inoculation of Lactobacillus pluntarum into NaOH‐treated carrot brines resulted in a controlled fermentation yielding lactic acid almost exclusively. Percent carbon recovery varied from 83.7 to 148.3. More than 92% of available glucose and >85% fructose, but <13% sucrose, were utilised after 7 days fermentation. Texture and surface color (L*) of fermented NaOH‐treated carrots were affected (p < 0.05) by NaOH concentration and treatment time. The product flavor was not adversely affected by alkaline treatment.