Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

Bulletin of the National Research Centre

Chetna Sharma¹  Param Pal Sahota¹  Sarabjit Kaur¹ 

[1] Department of Microbiology, Punjab Agricultural University, 141004, Ludhiana, Punjab, India;

关键词: Black carrots;    Fermentation;    Functional foods;    Lactic acid bacteria;    Nutraceuticals;    Pediococcus;   

DOI  :  10.1186/s42269-021-00594-y

来源: Springer

【 摘 要 】

BackgroundDaucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var. Punjab Black Beauty). Analysis of the physicochemical and microbiological profile of the naturally fermented Kanji was investigated to boost its utilization for commercial purpose.ResultsThe physicochemical parameters observed in the fermented Kanji beverage were pH 3.47, total soluble solids 3°B, lactic acid 0.99%, total sugars 36.32 mg/mL, total reducing sugars 27.16 mg/mL, flavonoids 38.14 mg/mL, phenols 40.8 mg/mL, antioxidant activity 79.96% and ascorbic acid 110 mg/100 mL. The microbiological analysis revealed an exponential increase in lactic acid bacterial count from 3.96 to 8.33 log CFU/mL. Out of 11 bacterial strains isolated from Kanji, the bacterial strain with high growth potential was genotypically characterized as Pediococcus acidilactici with accession number MK028218.ConclusionThe lactic acid bacterial Kanji beverage was characterized as a potential plant-based probiotic with high antioxidant activity. This functional autochthonous starter from the Kanji can be used for selective fermentation of black carrots for Kanji ascertaining its microbiological safety, unique flavor and aroma, and consumption as a commercial non-dairy-based probiotic beverage.

【 授权许可】

CC BY