Premium
Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot
Author(s) -
Goharjoo Mohammad Ebrahim,
Edalatian Dovom Mohammad Reza,
Shahidi Fakhri,
Tabatabaei Yazdi Farideh,
Varidi Mohammad Javad
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15111
Subject(s) - food science , lactic acid , fermentation , lactobacillus , lactobacillus brevis , lactobacillus plantarum , biology , leuconostoc mesenteroides , lactobacillus casei , lactobacillus paracasei , leuconostoc , flora (microbiology) , bacteria , fermentation in food processing , 16s ribosomal rna , genetics
The aim of this study was to investigate the effect of different levels of ginger (0%, 4%, and 8%) and yogurt serum (0% and 3%) on the growth and biodiversity of lactic flora in fermented carrot during storage time. Forty‐nine Gram‐positive and catalase‐negative isolates were selected for physiological and biochemical analyses. Results indicated that 4% of ginger had a positive and significant effect on the growth of lactic acid bacteria ( p < .01). Ultimately, 27 out of 49 isolates were identified after 16S rRNA gene sequencing which revealed that these isolates belonged to three known genera and six species. The species included Lactobacillus plantarum (33.34%), Leuconostoc mesenteroides (14.85%), Lb. brevis (29.63%), Lb. casei (3.7%), Lb. pantheris (3.7%), and Lb. paracasei (3.7%), while three isolates were identified at genus level including Lactobacillus sp. Rep‐PCR revealed high genetic diversity among lactobacillus sp. and Lb. brevis isolates from fermented carrot. Practical applications Nowadays, attention has been focused on fermented vegetable and fruit products. Consumers may prefer vegetable or fruit‐based commodities rather than other fermented products. Application of ginger as a natural preservative can prolong the shelf life and postpone the deterioration in fermented carrot. Yogurt serum as a reservoir for lactic acid bacteria can influence on lactic flora of end‐product of fermented carrot. Also, application of ginger and yogurt serum could noticeably develop their use in industrial scale for fermented carrot.