Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria.
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概要
- 論文の詳細を見る
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that <I>L. delbrueckii</I> subsp. <I>bulgaricus</I> IAM-1120 and <I>L. helveticus</I> JCM-1120 produced the most favorable juice. These strains produced less diacetyl, suggesting that the lack of diacetyl production is an important factor for acceptable fermented juice. Moreover, decreased aldehyde and increased ketone components of fermented carrot juice by these selected strains was observed by gas chromatography/mass spectrometry, and this was suggested to contribute to taste improvement. Although the color of the fermented juice changed in fresh orange color, there was no significant difference in carotenoid composition and their contents.
- 社団法人 日本食品科学工学会の論文
著者
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Ishiguro Yukio
Research Institute Kagome Co. Ltd.
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Miyakawa Tokichi
Department Of Fermentation Technology
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SAKAMOTO Hideki
Departmemt of Obstetrics and Gynecology,Nihon University School of Medicine
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KOGUCHI Masaru
Research Institute, Kagome Co., Ltd.
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