Black carrots （Daucus earota L. spp. sativus. ） were fermented for 4 weeks by using six different starter dough formulations. Some of the samples were pasteurized to detemaine the effects of heat treatment on fermen...Black carrots （Daucus earota L. spp. sativus. ） were fermented for 4 weeks by using six different starter dough formulations. Some of the samples were pasteurized to detemaine the effects of heat treatment on fermentation. Fermentation was followed by physicochemical and microbiological analysis. Some characteristics such as dry matter, crude fiber, water soluble extract, alcohol soluble extract, ether soluble extract, crude energy, total sugar, pH, salt and colour values and mineral contents of black carrot were determined. In the beginning of the fermentation, dry matter is highest in the brines with coriandrium and dry matter of the other brines are close to each other and lower than that of the brines with coriander. The number of Lactic acid bacteria, total bacteria, moulds-yeasts and coliform bacteria decreased through the end of fermentation. Heat treatment had a considerable effect on microbial growth. The microbial growth was higher in the nnpastenrized samples. Total bacteria number reached the highest level for the pasteurized samples （ 104 cfu/mL - 105 cfu/mL ） and for the unpasteurized samples （106 cfu/mL - 107 cfu/mL） in the second day. After the fermentation, sensory analyses were carried out to determine the storage stability of the last products. While ＂a＂ value increased, ＂b＂ and ＂L＂ values decreased during storage time. Yoghurt inoculated brine were preferred from the colour, odour and acceptability points of view.展开更多
文摘Black carrots （Daucus earota L. spp. sativus. ） were fermented for 4 weeks by using six different starter dough formulations. Some of the samples were pasteurized to detemaine the effects of heat treatment on fermentation. Fermentation was followed by physicochemical and microbiological analysis. Some characteristics such as dry matter, crude fiber, water soluble extract, alcohol soluble extract, ether soluble extract, crude energy, total sugar, pH, salt and colour values and mineral contents of black carrot were determined. In the beginning of the fermentation, dry matter is highest in the brines with coriandrium and dry matter of the other brines are close to each other and lower than that of the brines with coriander. The number of Lactic acid bacteria, total bacteria, moulds-yeasts and coliform bacteria decreased through the end of fermentation. Heat treatment had a considerable effect on microbial growth. The microbial growth was higher in the nnpastenrized samples. Total bacteria number reached the highest level for the pasteurized samples （ 104 cfu/mL - 105 cfu/mL ） and for the unpasteurized samples （106 cfu/mL - 107 cfu/mL） in the second day. After the fermentation, sensory analyses were carried out to determine the storage stability of the last products. While ＂a＂ value increased, ＂b＂ and ＂L＂ values decreased during storage time. Yoghurt inoculated brine were preferred from the colour, odour and acceptability points of view.
