Related Experiment Video
Updated: May 22, 2026
04:40
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and
Thanh Viet Nguyen1,2, Chi Khang Van1,2, Ho Thi Uyen Em3
1Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam.
Food Science & Nutrition
|May 21, 2026
Summary
Optimal lactic acid fermentation of carrot juice involves specific conditions. Using the TO35 lactic acid bacteria (LAB) strain with a 3% inoculum at 15°Brix for 24 hours yields the best sensory quality and functional potential.
Area of Science:
- Food Science
- Microbiology
- Fermentation Technology
Background:
- Carrot juice offers potential for functional fermented beverages.
- Optimal lactic acid fermentation (LAF) conditions are not well-defined.
Purpose of the Study:
- Investigate factors influencing carrot juice LAF.
- Optimize fermentation for enhanced beverage quality and sensory attributes.
Main Methods:
- Screened ten lactic acid bacteria (LAB) strains.
- Evaluated juice dilution, initial total soluble solids (TSS), inoculum level, and fermentation time.
- Assessed fermentation performance, biochemical changes, and sensory acceptability.
Main Results:
- LAB strain TO35 showed highest lactic acid production (12.37 g/L).
- Undiluted and 1:1 diluted juice with 15°Brix and 3% inoculum yielded maximal lactic acid (14.10 g/L) and LAB viability.
- 24-hour fermentation provided optimal sensory acceptance (color, aroma, texture).
Conclusions:
- Optimal carrot juice LAF achieved with 3% TO35 inoculum, 15°Brix, and 24-hour fermentation.
- Findings support development of high-quality, functional carrot-based fermented beverages.
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