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