Year: 2019 | Month: December | Volume 9 | Issue 2
Effect of Addition of Additives on Sequential Culture Lactic Acid Fermentation of Radish
Somesh Sharma
V.K. Joshi
DOI:December
Abstract:
Spices or aromatic herbs are added to most of the lactic acid fruit and vegetable fermentation preparations to improve the flavour of the finished products. Aromatic compounds in these spices (including mainly terpenes and polyphenols) often have an antimicrobial effect which means that they can exert a selective role in the growth and activity of microorganisms during fermentation. Hence, investigations were carried out to study the effect of different additives on the lactic acid fermentation of radish. It was concluded from the studies that the acid production pattern in sequential lactic acid fermentation of radish are influenced by the addition of additives. There were also differences in acid production right from the beginning and differences were quite evident after 5 days of fermentation on addition of mustard as compared to other additives. It is clearly evident that addition of 2 per cent mustard produced the highest titratable acid. The addition of mustard seeds correspondingly enhanced the lactic acid bacterial count along with the titrtable acidity. Amongst the interactions, mustard (2 per cent) had the lowest (0.18%) reducing sugar followed by mustard 1 per cent. Based on the reducing sugar concentration it is concluded that it is concluded that, the use of mustard seeds had enhanced the fermentability of sugar into lactic acid. The low alcohol content in treatment with 2 per cent mustard might be due to its influence on the selective growth of lactic acid bacteria in mustard and its antimicrobial effect on other microorganisms thus, allowing lactic acid bacteria to grow and produce maximum lactic acid.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
