alexa Bioprocess Optimization Of Lactic Acid Fermentation Of Black Carrots Using Functional Starter Culture | 71556
ISSN: 1948-5948

Journal of Microbial & Biochemical Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

2nd International Conference and Expo on Water Microbiology & Novel Technologies
August 28-30, 2017 Philadelphia, USA

P Sahota, G Pandove, B Sood and T S Dhillon
Punjab Agricultural University, India
Posters & Accepted Abstracts: J Microb Biochem Technol
DOI: 10.4172/1948-5948-C1-032
Abstract
In India, black carrot (Daucus carota spp. sativus) is underutilized and do not find much consumer acceptance as a vegetable. Despite its probiotic, anticarcinogenic and antioxidant properties, it is neither evaluated analytically nor characterized biologically. The present study has been done in the Department of Microbiology, Punjab Agricultural University, and Ludhiana to carry out the fermentation of black carrots in a natural and traditional way for the production of lactic acid beverage. From the cultural, morphological and physiological characteristics, three strains viz. Bacillus, Lactobacillus caseii and Lactobacillus plantarum has been isolated. During fermentation, microorganisms convert the chemical composition of raw material so improve the bioavailability of minerals, trace elements and reduce the content of non-digestible materials like cellulose, hemicelluloses, polygalacturonic acid, thus lowers down the chances of mutagenicity of intestines. The physicochemical characteristics of black carrots: water (1:3) has been found to be of pH 3.1, TSS 3.4•B, acidity 0.47%, total sugars 2.82% and reducing sugars 2.34%. The traditional beverage has been found to be enriched in nutraceuticals with ascorbic acid content of 4800, total phenols 396 and β-carotene 0.0829 ppm. The fermented product was bottled, stored at refrigerated temperature and was acceptable up to six months. The results indicated that nutraceutical rich black carrot beverage could be successfully utilized to develop functional beverages with improved quality and shelf life. There is a dearth of information on the survival of pathogenic microorganisms in relation to the fermented lactic acid beverage. With no sensorial defects in fermented beverage, the microbiological analysis has revealed the presence of pathogens, Aeromonas hydrophila, Citrobacter freundii, Enterobacter cloacae, Klebsiella pneumonia (strain HM2, accession number KF551984)) and Cronobacter sakazakii (strain WJ2275, accession number KF551983) during the fermentation. Though natural and traditional fermentation is a health boon but during fermentation, apart from beneficial flora a few pathogenic bacteria has been found to persist and proliferated in fermented ready to serve beverage. Hence, the study concludes that the safety of traditionally acidified black carrot beverage requires mandatory investigation of growth and survival potential of pathogenic bacteria in stored and fermenting black carrot beverage. The probiotic functional consortia as starter culture has also been developed during the course of this study which ascertain the safety of natural lactic acid fermentation, and hence ensures a microbiological safe reputation of the traditionally fermented vegetable product.
image PDF   |   image HTML
 

Relevant Topics

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version