THE EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE

Abstract

Carrot juice (Daucus carota L.) is one of the most popular vegetable juices and represents a rich source of natural β-carotene. Vegetable juices are available either fermented or not fermented. With the production of lactofermented juices, carrot juices are microbiologically stable, delicious and potentially provide high nutritional value. In this study, Refik Saydam Kulfur Kolleksiyanu (RSKK) 1602 Lactobacillus plantarumis used as a starter culture in carrot mash. Sensory evaluation demonstrated that an initial bacteria concentration of 3 × 105 cfu/g mash resulted in the most preferred fermented carrot juice. The acidity of the fermented carrot juice can be adjusted by altering the population of the starter RSKK 1602 L. plantarum culture and the 15–16 h of fermentation time. A modified Gompertz equation was selected to describe the growth curve of RSKK 1602 L. plantarum in carrot mash.