Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production.

ABSTRACT: There is no standardized production or regulation for making fermented black carrot juice (shalgam). This study was conducted to address the lack of standardized method and commercially available starter cultures for shalgam production. The present study investigated the use of shalgam-derived presumptive probiotics (Lacticaseibacillus paracasei NL1, Pediococcus acidilactici AL9, and Pichia kudriavzevii NM3) as starter cultures in the production of shalgam to improve its usefulness by transforming it into a high value-added product and enriching its presumptive probiotic content. In this context, free and microencapsulated presumptive probiotics were incorporated into the juice prior to the fermentation. The pH value, total acidity, and lactic acid bacteria and yeast counts of the samples

SUBMITTER: Sengun I 

PROVIDER: S-EPMC12117994 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature