Working up a lactofermented vegetable product

Nagy-Gasztonyi, M. and Biekman, E. and Krebbers, B. (2002) Working up a lactofermented vegetable product. Acta Alimentaria, 31 (4). pp. 407-412. ISSN 0139-3006

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Abstract

The combination of lactofermentation and enzyme-treatment (Rohament-PL as endo-polygalacturonase and the mixture of Rohament-PL and Rohalase 7069 as cellulase) of sliced carrot and orange juice resulted in a homogeneous product, with pleasant organoleptic features, after 18 h fermentation period. Two ways of inoculation were applied with Lactobacillus plantarum. The addition of Rohament-PL, even at 150 mg kg-1 concentration, simultaneous inoculation with Lactobacillusplantarum (circumstances: 28 °C, 80 r.p.m. shaking) promoted the growth of lactobacilli. By 42 h fermentation time LAB count increased up to 3.2-4.8´109 cm-3. Furthermore the surface colour of the samples was more intensive (higher L-, a- and b-values) than without Lactobacillus plantarum inoculation. The application of Rohament-PL (50-100 mg kg1) resulted in a homogeneous carrot puree, the combination of Rohament-PL (150 mg kg-1) and Rohalase 7069 (150 mg kg-1) in the process gave a more fluid product, as proved by the lower specific viscosity values.

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