Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot

The aim of this study was to investigate the effect of different levels of ginger (0%, 4%, and 8%) and yogurt serum (0% and 3%) on the growth and biodiversity of lactic flora in fermented carrot during storage time. Forty-nine Gram-positive and catalase-negative isolates were selected for physiological and biochemical analyses. Results indicated that 4% of ginger had a positive and significant effect on the growth of lactic acid bacteria (p < .01). Ultimately, 27 out of 49 isolates were identified after 16S rRNA gene sequencing which revealed that these isolates belonged to three known genera and six species. The species included Lactobacillus plantarum (33.34%), Leuconostoc mesenteroides (14.85%), Lb. brevis (29.63%), Lb. casei (3.7%), Lb. pantheris (3.7%), and Lb. paracasei (3.7%), while three isolates were identified at genus level including Lactobacillus sp. Rep-PCR revealed high genetic diversity among lactobacillus sp. and Lb. brevis isolates from fermented carrot. Practical applications Nowadays, attention has been focused on fermented vegetable and fruit products. Consumers may prefer vegetable or fruit-based commodities rather than other fermented products. Application of ginger as a natural preservative can prolong the shelf life and postpone the deterioration in fermented carrot. Yogurt serum as a reservoir for lactic acid bacteria can influence on lactic flora of end-product of fermented carrot. Also, application of ginger and yogurt serum could noticeably develop their use in industrial scale for fermented carrot.

Automated summary

The study found that 4% ginger had a positive effect on the growth of lactic acid bacteria in fermented carrot. 27 isolates were identified belonging to three genera and six species. The application of ginger and yogurt serum could potentially enhance their industrial use for fermented carrot products.