Fermentation of Carrot Juice by Bifidobacterium

Bifidobacterium에 의한 당근발효

  • Park, So-Young (Department of Food Science and Nutrition, Hallym University) ;
  • Ko, Young-Tae (Department of Food Science and Nutrition, Duksung University) ;
  • Lee, Joo-Yeon (Department of Food Science and Technology, kyungwon University) ;
  • Mok, Chul-Kyoon (Department of Food Science and Technology, kyungwon University) ;
  • Park, Jong-Hyun (Korean Food Research Institute) ;
  • Ji, Geun-Eog (Department of Food Science and Nutrition, Hallym University)
  • 박소영 (한림대학교 식품영양학과) ;
  • 고영태 (덕성여자대학교 식품영양학과) ;
  • 이주연 (경원대학교 식품가공학과) ;
  • 목철균 (경원대학교 식품가공학과) ;
  • 박종현 (한국식품개발연구원) ;
  • 지근억 (한림대학교 식품영양학과)
  • 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.