Processing and storage of lye-treated carrots fermented by a mixed starter culture.

@article{Montao1997ProcessingAS,
  title={Processing and storage of lye-treated carrots fermented by a mixed starter culture.},
  author={A. F. Obando Monta{\~n}o and Antonio Higinio S{\'a}nchez and Luis Rejano and Antonio de Castro},
  journal={International journal of food microbiology},
  year={1997},
  volume={35 1},
  pages={83-90}
}
A mixed culture of Lactobacillus plantarum and Saccharomyces cerevisiae was compared with a single culture of L. plantarum as starter for the fermentation of lye-treated carrots. Using the mixed culture, more than 95% of glucose, fructose and malic acid was consumed after 7 days of fermentation in a brine containing 2.5% w/v NaCl and 0.7% acetic acid, but only 54% of sucrose was degraded. The fermentation products quantified were lactic acid, ethanol and acetic acid and carbon recovery was 88… CONTINUE READING