title: Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
abstract: Strains of Leuconostoc mesenteroides, Lactobacillus plantarum, Weissella soli/Weissella koreensis, Enterococcus faecalis, Pediococcus pentosaceus and Lactobacillus fermentum were identified from raw carrots, French beans and marrows by partial 16S rRNA gene sequence. L. plantarum M1, Leuc. mesenteroides C1 and P. pentosaceus F4 were selected based on the rates of growth and acidification in vegetable juice media, and used as the autochthonous mixed starter for the fermentation of carrots, French beans or marrows. An allochthonous starter, consisting of the same species, was also used for fermentation. A two-step fermentation process (1 day at 25 degrees C and 7 days at 15 degrees C) in brine (1% w/v) followed by storage at room temperature in olive oil until 40 days was set up. Unstarted vegetables subjected to the same treatments were used as the controls. Cell numbers of lactic acid bacteria in the started vegetables were ca. 10,000 (autochthonous starter) and 1000 (allochthonous starter) times higher than unstarted samples throughout the process. When fermented with the autochthonous starter, carrots, French beans or marrows were characterized by the rapid decrease of pH (<4.5), marked consumption of fermentable carbohydrates, and inhibition of Enterobacteriaceae and yeasts. Fermentation with the allochthonous starter did not acidify and inhibit bacteria and yeasts so rapidly. After 40 days, carrots, French beans and marrows fermented with the autochthonous starter had significantly (P<0.05) higher total concentration of vitamin C (ascorbate+dehydroascorbate) with respect to those fermented with the allochthonous starter and, especially unstarted vegetables. The same was found for the indexes of color. Firmness of both started vegetables was higher than unstarted vegetables. Sensory analysis differentiated started vegetables. Carrots and French beans fermented with the autochthonous starter were, especially, appreciated for fragrance. Appearance was the sensory attribute that mainly distinguished marrows fermented with the autochthonous starter.
authors: Dipartimento di Protezione delle Piante e Microbiologia Applicata, University of Bari, Bari, Italy.
authors: Raffaella
authors: R
authors: Di Cagno
authors: Rosalinda F
authors: RF
authors: Surico
authors: Sonya
authors: S
authors: Siragusa
authors: Maria
authors: M
authors: De Angelis
authors: Annalisa
authors: A
authors: Paradiso
authors: Fabio
authors: F
authors: Minervini
authors: Laura
authors: L
authors: De Gara
authors: Marco
authors: M
authors: Gobbetti
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D018552:Daucus carota / Q000382:microbiology*; D007887:Fabaceae / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007777:Lactobacillaceae / Q000254:growth & development* / Q000378:metabolism; D000069463:Olive Oil; D010938:Plant Oils; D012336:RNA, Ribosomal, 16S / Q000737:chemistry / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D013997:Time Factors
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D012336:RNA, Ribosomal, 16S; D001205:Ascorbic Acid