Flavor and antioxidant activity improvement of carrot juice by fermentation with Lactobacillus plantarum WZ-01
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A strain WZ-01 that can improve the flavor of carrot juice was isolated from naturally fermented orange and identified as Lactobacillus plantarum by 16S rRNA sequence analysis. After inoculation into carrot juice, L. plantarum WZ-01 could proliferate rapidly, and the bacterial population increased from 5.5 × 104 to 5.3 × 108 CFU mL−1 in 48 h. Organic acids were produced, resulting in a decrease in the pH value. Fermentation simultaneously enhanced the antioxidant activity of carrot juice and slightly changed the color and carotenoids content of the carrot juice. Solid-phase microextraction-gas chromatography–mass spectrometry analysis showed that β-pinene and β-phellandrene disappeared, and the relative contents of α-pinene, sabinene and β-myrcene decreased, while some aldehydes and ketones were formed by fermentation. Fermentation by strain WZ-01 could significantly weaken the terpene flavor of carrot juice and improve its sensory qualities.
KeywordsCarrot juice Lactobacillus plantarum Fermentation Flavor Antioxidant activity
The authors thank Zhejiang Department of Science and Technology, China, for financial support under the Zhejiang New Talent Project (Project No. 2017R426071).
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