Lactic acid fermentation of various vegetable juices

Auteur(s) :
Karovicova J., Kohajdova Z.
Date :
Sep, 2005
Source(s) :
ACTA ALIMENTARIA. #34:3 p237-246
Adresse :
Karovicova J (reprint author), Slovak Tech Univ, Fac Chem & Food Technol, Dept Food Technol, Radlinskeho 9, Bratislava 81237 Slovakia Slovak Tech Univ, Fac Chem & Food Technol, Dept Food Technol, Bratislava 81237 Slovakia E-mail Addresses: jolana.karovicova@stuba.sk

Sommaire de l'article

In recent years, great interest has been dedicated to vegetable juices processed by lactic acid fermentation because they contain high amount of beneficial Substances such as vitamins, mineral compounds, dietary fibre and anticancer compounds. Six types of vegetable juices were inoculated by Lactobacillus plantarum 92H and fermented at 22 degrees C during 150 h. On the basis of analytical (pH, total acidity, content of reducing sugars, organic acids and biogenic amines) and sensory test results (evaluation of colour, turbidity, appearance, odour and taste), cabbage and cabbage-carrot (2:1, v/v) juices were selected as the most suitable for consumers. We recommend stopping the fermentation of these juices after 72 and 96 h of fermentation.

Source : Pubmed
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