Study on the use of yoghurt, whey, lactic acid and starter culture on carrot fermentation.

The effects of yoghurt, whey, lactic acid and starter culture on the fermentation of pickled carrots were examined. The fermentation process was observed by acidity and salt intake, whereas important factors for quality prediction as texture, odour, colour and taste were analysed via trained panellists. The spontaneous fermented samples were not preferred. Acid, starter culture, yoghurt and whey addition were effective on controlling fermentation as these favour the growth of lactic acid producing bacteria.