Carrot, fermentation

Preparation of the intermediates for the above chemicai synthesis are also described in U.S. Patent 2,917,539, The other patents cited below describe a fermentation route, U.S. Patent 2,848,508 describes preparation from carrots. 

Turker, N. et al., Effect of storage temperature on the stability of anthocyanins of a fermented black carrot Daucus carota var. L.) beverage shalgam, J. Agric. Food Chem., 52, 3807, 2004. 

Sucrose a-D-glucose + p-D-fructose a,p(1 2) Sugar beet, sugar cane, sorghum and carrot roots. Fermentable. Hydrolysed by dilute acids or enzyme invertase (sucrase) to one molecule of glucose and one molecule of fructose. Relatively stable to reaction with alkali... 

Derivation By extraction from carrots and palm oil concentration by a chromatographic process from alfalfa. p-Carotene is also made by a microbial fermentation process from com and soybean oil. 

Gin is produced entirely from neutral spirits too (i.e., without the fermentation congeners), but has an aromatic flavor element derived from a final distillation over juniper berries or from added coriander seeds (a member of the carrot family). 

Camellia sinensis oil Carrot (Daucus carota sativa) oil Etidronic acid Lactococcus ferment lysate antioxidant, skin creams Sorbityl furfural... 

Lactic acid fermented Sauerkraut, carrots, Lb. plantarum... 

Facilitating the fermentation in cases where the raw material must be subjected to a heat treatment prior to fermentation. This could for example be necessary to inactivate enzymes causing discolouration or aroma deviations (e.g. chlorophyUase in green vegetables), to destroy or inactivate plant origin toxins (e.g. phasin in beans) or to influence the texture of the vegetable (e.g. beetroot, carrots). 

Andersson, R. (1984). Characteristics of the bacterial flora isolated during spontaneous lactic acid fermentation of carrots and red beets. Lebensmittel-Wissenschaft und -Technologie, 17, 282-286. 

Green beans, carrots, kohlrabi, celery, asparagus, turnips and others are processed similarly to cucumbers. Sliced green beans, for example, are treated with salt (2.5-3%), subjected to lactic acid fermentation at about 20 °C, and marketed in barrels, cans or glass jars. Some pickled vegetables, mostly those that were not blanched or precooked, will not soften during later cooking. 

Di Cagno, R., Surico, R.F., Siragusa, S.,et al. (2008). Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows, bit J Food Microbiol 127, 220-228. 

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