Development of lactic acid fermented carrot juice

Based upon carrot juice, several lactic acid fermentation strains were studied in fermentation performance and growth curve and L. acidophilus (La for short) was determined as the major fermentation bacterium. The bacterium was mixed with oxygen-resistant attenuated B. adolescentis (Ba for short) and cultured, which showed satisfactory co-fermentation characteristics. Salt 1%, sugar 2%, soybean milk 7% and mixed bacterium 1% (La : Ba = 1 : 1) were added to carrot juice and fermentation went for 24 hours at 37℃. The number of viable bacteria totaled 1.2ⅹ109 /ml. With the culture solution as a fermenting agent, lactic acid fermented carrot juice with pleasant colour, fine flavour and satisfactory mouthfeel was obtained. The optimal fermentation conditions were as follows: bacterium 2%, sugar 4%, salt 0.3%, 37℃ and 16 hours.