International audienceThe spontaneous fermentation of carrot pulps was followed under different conditions during nine consecutive days. Trials were carried out to obtain interesting compounds: organic acids and volatile molecules. Factors were tested with a two-level full factorial design: temperature (24°C/37°C), grinding (with/without), addition of water (0%/50% w/w) and refreshment of the fermentation medium (without/after 3 or 7 days of incubation). During the course of the fermentations, different parameters were measured: microbial gross composition and diversity (REP-PCR), pH, lactic and acetic acids, ethanol, phenolic and volatiles compounds (SPME-GC-MS). Whatever the culture conditions tested, the pulp ecosystem remained quantitat...
Sustainable development and waste management issues are increasingly being considered in our societi...
International audienceIntroduction and objectivesFermented vegetables are traditionally consumed in ...
Some vegetables and fruits are indispensable for the production of a wide range of food, juice and c...
International audienceThe spontaneous fermentation of carrot pulps was followed under different cond...
Spontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are reg...
Abstract: The influence of the storage time of vegetables – raw materials, the influence of fermenta...
Lactic acid fermentation of carrot as a method of preservation using different lactic acid bacteria,...
This research was done to develop a new beverage using the carrot (Daucus carota L.) and was ferment...
International audienceFresh carrot juice presents nutritional and organoleptic qualities which have ...
Carrot juice was fermented by probiotic Lactobacillus casei (CTCF-LC1) and Lactobacillus reuteri (CT...
Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutr...
Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are gene...
Artisanal vegetable fermentations are regaining popularity in industrialized countries, but they cou...
Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fer...
The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as ferm...
Sustainable development and waste management issues are increasingly being considered in our societi...
International audienceIntroduction and objectivesFermented vegetables are traditionally consumed in ...
Some vegetables and fruits are indispensable for the production of a wide range of food, juice and c...
International audienceThe spontaneous fermentation of carrot pulps was followed under different cond...
Spontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are reg...
Abstract: The influence of the storage time of vegetables – raw materials, the influence of fermenta...
Lactic acid fermentation of carrot as a method of preservation using different lactic acid bacteria,...
This research was done to develop a new beverage using the carrot (Daucus carota L.) and was ferment...
International audienceFresh carrot juice presents nutritional and organoleptic qualities which have ...
Carrot juice was fermented by probiotic Lactobacillus casei (CTCF-LC1) and Lactobacillus reuteri (CT...
Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutr...
Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are gene...
Artisanal vegetable fermentations are regaining popularity in industrialized countries, but they cou...
Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fer...
The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as ferm...
Sustainable development and waste management issues are increasingly being considered in our societi...
International audienceIntroduction and objectivesFermented vegetables are traditionally consumed in ...
Some vegetables and fruits are indispensable for the production of a wide range of food, juice and c...