Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, its low-acidic pH promotes the development of foodborne pathogens spoilage microorganisms. This study aims assess modification variability physicochemical microbial indicators during storage juice, isolate select microorganisms used as promoters quantify effect preservation treatments. To achieve that, 10 batches Daucus carota cv. Maestro were prepared independently, stored up 14 days at 4 °C analyzed. Volatile compound composition differed mainly according analyzed batch. During storage, an increase content ethanol, ethyl acetate or 2-methoxyphenol, are produced by different microorganisms, was noticed. Isolation bacteria revealed Pseudomonas, lactic acid bacteria, enterobacteria, some them provoking odor °C. Assays in with isolated yeasts molds showed ability Meyerozyma guillermondii induce texture isolates, e.g., Pichia guillermondii, resulted gas production. Selected isolates able useful test preservative treatments fresh under controlled conditions.