Fermentation of Carrot Juice by Bifidobacterium

Bifidobacterium에 의한 당근발효

  • Published : 1997.06.01

Abstract

In the present study, characterization of fermented carrot juice by Bifidobacterium was performed. When inoculated at the level of $10^6\;CFU/mL$ with various Bifidobacterium strains, cell growth of B. longum, B. adolescentis and B. infantis reached more than $10^8\;CFU/mL$. On the other hand, B. bifidum strains reached less than $10^8\;CFU/mL$. Compared with carrot, grape juice did not allow the growth of Bifidobacterium, while peach juice and orange juice were as good as carrot for the growth of Bifidobacterium. On mixed culture with Lactobacillus, growth of Bifidobacterium decreased and cell death rate increased considerably. On panel test, Bifidobacterium cultured-carrot juice showed high score on sensory test than non-fermented carrot. Therefore, fermentation may lead to the quality improvement of carrot juice by combining health-promoting effect of Bifidobacterium and high nutrition value of carrot.

Keywords

fermentation;carrot;Bifidobacterium