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August 19, 2025FermentationOpen Access

Impacts of Sonication on Fermentation Process and Physicochemical, Microbiological and Sensorial Characteristics of Fermented Black Carrot Juice

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Authors

MEMuhammet ErcanMAMehmet AkbulutHÇHacer Çoklar

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Overview

Observational analysis revealed how sonication improves fermentation quality in black carrot juice, indicating enhanced flavor and microbial activity.

Key Points

  • Sonication before fermentation enhances multiple quality parameters of fermented black carrot juice, leading to improved flavor and aroma.
  • Samples treated with ultrasound showed increased levels of lactic acid and total mesophilic aerobic bacteria compared to control.
  • Fermentation conditions included sonication at 35 kHz for various durations, analyzing key metrics like acidity and soluble solids content.
  • The optimal sonication time for taste preference was found at five minutes, suggesting specific applications in production may be beneficial.

Cite This Study

Ercan et al. (2025) studied this question.

synapsesocial.com/papers/68af4766ad7bf08b1ead4b22https://doi.org/10.3390/fermentation11080475
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