Interactions between starter culture and raw material in lactic acid fermentation of sliced carrot

Abstract

Recently a new process, based on lactic acid fermentation, for the production of deep-fried vegetable chips was developed, using carrot as a model system. Studies of the fermentation process revealed several interactions between starter cultures and the carrot. The starter culture selected. Lactobacillus sake NCIMB 40450, was unstable when resuspended in brine. However, carrot had a stabilizing effect which involved a heat-labile component. Carrot contained a proteinase with a pH optimum of 5.5 and a temperature optimum of 55°C which was eluted into the brine during fermentation. This elution was affected by the starter strain used. Results indicated that the bacteriocin sakacin A is inactivated by the carrot proteinase. Such effects are also important to consider when choosing starter strains for carrot fermentation. © 1994 Academic Press.