Microbiological and biochemical changes during fermentation of kanji

A fermented beverage kanji was prepared from crimson coloured carrots by natural fermentation at ambient temperature. Microbiological and chemical characteristics of this product were studied for 15 days from the start of fermentation. The fermentation was found to be a typical lactic acid fermentation by Leuconostoc mesenteroides. The initial microbial counts in the brine varied from 103 to 105 cfu ml-1, which increased to a maximum value of 107 cfu ml-1 as the fermentation progressed. Initial microbial load was due to soil bacteria belonging to Bacillus spp. and Pseudomonas spp. After four days of start of fermentation, the fermentation was complete, acidity and pH were 0.3% and 4.0 respectively.