Fermentation of Lye‐treated Carrots by Lactobacillus plantarum

Sodium hydroxide treatment of peeled and trimmed carrots was investigated to rid them of natural epiphytic microflora that interferes with fermentation. It also formed a buffered brine by subsequent neutralization with acetic acid. Two lye concentrations (1% and 2% NaOH) and three treatment times (1,15 and 30 min) were evaluated. Inoculation of Lactobacillus pluntarum into NaOH‐treated carrot brines resulted in a controlled fermentation yielding lactic acid almost exclusively. Percent carbon recovery varied from 83.7 to 148.3. More than 92% of available glucose and >85% fructose, but <13% sucrose, were utilised after 7 days fermentation. Texture and surface color (L*) of fermented NaOH‐treated carrots were affected (p < 0.05) by NaOH concentration and treatment time. The product flavor was not adversely affected by alkaline treatment.