Fermented vegetable juices obtained from celery, parsley and tomato
Laniewska-Trokenheim, L.; Warmi ska-Radyko, I.; Zadernowska, A.; Modzelewska, M.
Communications in Agricultural and Applied Biological Sciences 68(2): 507-510
2003
ISSN/ISBN: 1379-1176 PMID: 24757797 Document Number: 566629
Application of starter cultures in fermented food industry results in obtaining high quality products, standardized sensory properties and allows to shorten a time of production. Employment of appropriate starter cultures indices the possibility of develop a new assortment of fermented products which can not be obtain in traditional way. The aim of study was to produce fermented vegetable juices using starter cultures with different quantitative and qualitative composition. Parsley, celery and tomato juices have been fermented using 0.25-5.0% addition of starter culture. The most acceptable sensory properties exhibited juices produced with 0.25-3.0% addition of starter culture composed of Lactobacillus brevis 6, Lactococcus lactis ssp. lactis 5K and Lactobacillus plantarum 5, Lactococcus lactis ssp. lactis 4K. The value of pH of fermented juices varied from 3.8 to 3.6. Concentration of lactic acid was at a level from 0.8 to 1.2%. Stability of fermented juices at a temperature of 6 degrees C was 4 weeks.