Lavinia Buruleanu, Carmen Leane Nicolescu, Iuliana Manea, Magda Gabriela Bratu, Daniela Avram<br>Dynamics of Some Chemical Parameters During Lactic Acid Fermentation of Carrot Juices in the Presence of Inulin

Lavinia Buruleanu, Carmen Leane Nicolescu, Iuliana Manea, Magda Gabriela Bratu, Daniela Avram
Dynamics of Some Chemical Parameters During Lactic Acid Fermentation of Carrot Juices in the Presence of Inulin

Abstract:

The probiotic products represent an important sector of the market in continuous expansion - the functional foods. The probiotics were defined in different modalities, depending on the degree of understanding their mechanism in correlation with the human healthy effects. In this context the aim of this study was to obtain information about the dynamics of titrable acidity and volatile acidity during the lactic acid fermentation of carrot juice (with and without inulin) by a strain of bifidobacteria. These data were correlated with the reducing sugar consumption and the evolution of pH as result of the microorganisms increase and growth. The particularity of this research consists in the fact that the bifidobacteria are not constitutive from the epiphytic microbiota of vegetable juices. The lactic acid content of the juices was ranged between 0.113g/100ml to 0.978g/100ml, while the decreasing of pH was about 2 unities during 48 h of fermentation. The maximal acetic acid value reached 0.455g/100ml, the influence of the prebiotic inulin on its accumulation being obvious. The addition of inulin influenced more the viability of the microbiota and not their metabolic activity. The obtained results can be an argument in the development of functional foods, but from this point of view it is necessary a completely understanding of the changes that occur in the chemical composition of juices, respectively how can this composition be favourable influenced by using different bifidogenic and/or growth factors. Keywords: lactic acid fermentation, inulin, pH, short chain fatty acids, bifidobacteria

Issue: 2009, Volume 60, Issue 11

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