Progress of lactic acid bacteria fermentation carrot process and human health research

  • JU Zixuan ,
  • WANG Wenqiong ,
  • QIAN Yi ,
  • LI Wenjing ,
  • LIU Min ,
  • QU Hengxian ,
  • GUO Sheng ,
  • GU Ruixia
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  • 1(Jiangsu Key Lab of Dairy Biological Technology and Safety Control, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
    2(V V Food & Beverage Co. Ltd., Xuzhou 221111, China)

Received date: 2023-10-08

  Revised date: 2023-10-30

  Online published: 2024-08-21

Abstract

Lactic acid bacteria fermentation of carrots can prolong the shelf life of carrots, improve their nutritional value, safety, and bring unique taste and flavor.This paper summarized the effects of fermentation with different lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus rhamnosus on the sensory properties and nutrient composition of carrots, and the effects of the fermentation methods of lactic acid bacteria, including single-strain and composite-strain fermentation, fermentation morphology of carrots, and the pretreatment processes of carrots, on the sensory qualities and the release of the functional nutrient factors of fermented carrots.The effects of different fermentation processes on the quality of fermented carrot products were comprehensively analyzed.From the perspective of lactic acid bacteria fermented carrot products and human health, the physiological mechanisms of fermented carrots in regulating the structure of intestinal flora, regulating blood glucose, and improving sleep were summarized.The future development of the industry was also prospected, with a view to providing a theoretical basis for the development of lactobacilli fermented carrot industry.

Cite this article

JU Zixuan , WANG Wenqiong , QIAN Yi , LI Wenjing , LIU Min , QU Hengxian , GUO Sheng , GU Ruixia . Progress of lactic acid bacteria fermentation carrot process and human health research[J]. Food and Fermentation Industries, 2024 , 50(15) : 333 -339 . DOI: 10.13995/j.cnki.11-1802/ts.037578

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