Considerations on the Dynamics of the pH Values and Lactic Acid Content during Lactic Acid Fermentation of Carrot Juices with Different Pure Cultures

Suitability of the carrots for obtaining lactic acid fermented juices using different lactic acid bacteria and Bifidobacterium sp. that are not constitutive from the epiphytic microbiota of vegetables was tested. One the one hand, the aim of this work was to obtain related data to the dynamics of the titrable acidity and the pH during the course of the controlled fermentation, due of the importance of these parameters on the shelf life of the final products. Optimum type of culture and optimum amount of inoculum was determined. On the other hand, the work proposes also model predictions for expressing the pH values and the lactic acid content dynamics, during lactic acid fermentation of carrot juices with different pure cultures. Using the CurveExpert 1.3 software application, specific regression equations were determined.