Impacts of Sonication on Fermentation Process and Physicochemical, Microbiological and Sensorial Characteristics of Fermented Black Carrot Juice

In recent years, ultrasound has been integrated into fermentation technology due to its activating effect on microorganisms, and the possible effects of ultrasound-assisted fermentation on the fermentation process, yield and quality of the final product have also attracted attention. This study aimed to reveal the effects of sonication applied before the fermentation on the fermentation process and the quality of fermented black carrot juice. The samples were sonicated at a frequency of 35 kHz and an amplitude of 60% for 0, 5, 15 or 30 min before the fermentation. During the fermentation, the pH, acidity, organic acid profile, ethanol and soluble solid content (SSC), color, turbidity, total lactic acid bacteria (LAB), total mesophilic aerobic bacteria (TMAB) and yeast counts were determined. The amount of SSC in the samples increased at the beginning of fermentation as the sonication time increased. Lactic, acetic and propionic acids were detected in the samples. The amount of lactic acid in all the samples treated with ultrasound was higher than in the control sample and the amounts of acetic acid, propionic acid and ethanol were lower. Ultrasound application caused an increase in the TMAB and yeast counts. A five-minute ultrasound application caused a decrease in the number of LAB, while 15- and 30-min applications caused an increase. Thirty minutes of ultrasound treatment resulted in the reddest fermented black carrot juices with the highest level of color saturation. The most appreciated sample in terms of taste, aroma and general acceptability was the sample subjected to a five-minute ultrasound application. As a result, ultrasound application before fermentation positively supports different quality parameters of fermented black carrot juice and the use of sonication in production can be recommended.