Impact of probiotics in preserving the microbiological property and nutritional quality in carrots

Abstract

A study was carried out to determine the beneficial effects of probiotic culture in preserving the nutritional properties and extending the shelf life of carrots. The microbial and physiochemical attributes of carrots was tested by washing in water treated with probiotic culture L. plantarum 020 and Lactobacillus acidophilus 016. The probiotic culture- L. plantarum 020 and Lactobacillus acidophilus 016 were found to be viable during storage under room temperature. The total bacterial count after probiotic treatment reduced to 2 log cycles on carrots. A reduced fungal growth was noticed on carrots during storage after probiotic treatments. The carotene content and weight loss in carrots were maintained after treatments. The carrots treated with L. plantarum 020 were able to maintain the quality up to 8 days of storage whereas carrots treated with L. acidophilus 016 maintained its quality up to 6th day with initiation of spoilage. Thereafter untreated carrots started to spoil by the 4th day when stored under room temperature.