1990•LWTRequires access
Lactic acid fermentation of fresh and stored carrot : chemical, microbial and sensory evaluation of products
Ronnie Andersson, Caj Eriksson, A.‐C. Salomonsson, Olof Theander
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Abstract
Carrots (Daucus carota) from the same harvest were divided into two batches. The first batch was lactic acid-fermented immediately after harvest, while the second batch was stored for 6 months before fermentation. Both batches were subjected to spontaneous fermentation, relying on the lactic acid bacteria occurring naturally on the carrot, and to controlled fermentation, using a Lactobacillus plantarum starter culture. When unfermented carrot was stored for a period of 6 months the amounts of free glucose and fructose decreased, while the amount of sucrose increased. The condition of the raw material is more important for the sensory and microbial qualities of the products than whether a starter culture is used to control the fermentation or not