Working up a lactofermented vegetable product

Abstract

The combination of lactofermentation and enzyme-treatment (Rohament-PL as endo-polygalacturonase and the mixture of Rohament-PL and Rohalase 7069 as cellulase) of sliced carrot and orange juice resulted in a homogeneous product, with pleasant organoleptic features, after 18 h fermentation period. Two ways of inoculation were applied with Lactobacillus plantarum. The addition of Rohament-PL, even at 150 mg kg -1 concentration, simultaneous inoculation with Lactobacillus plantarum (circumstances: 28 °C, 80 r.p.m. shaking) promoted the growth of lactobacilli. By 42 h fermentation time LAB count increased up to 3.2-4.8u10 9 cm -3 . Furthermore the surface colour of the samples was more intensive (higher L-, a-and b-values) than without Lactobacillus plantarum inoculation. The application of Rohament-PL (50-100 mg kg -1 ) resulted in a homogeneous carrot puree, the combination of Rohament-PL (150 mg kg -1 ) and Rohalase 7069 (150 mg kg -1 ) in the process gave a more fluid product, as proved by the lower specific viscosity values.

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

“…Without pasteurization, the total amount of mesophilic aerobes was approximately 10 6 cfu/ml. This number is much higher than the results (3 Â 10 3 cfu/ml) reported by Nagy-Gasztonyi et al [29], but it agrees with the data reported by Song et al [30]. Sulphite-reducing clostridia were below the detection limit (10 2 cfu/ml).…”