Unveiling the Microbial Ecology and Antimicrobial Efficacy of Daucus carota (Carrot) Kanji: A Study on Traditional Fermentation and Probiotic Properties
Abstract
Kanji, a traditional fermented beverage made from Daucus carota (carrot), was produced and analyzed for
its microbiological properties, sensory characteristics, and antimicrobial activity. The preparation involved
cleaning, peeling, and chopping carrots, followed by fermentation in a non-reactive jar with water and
spices. Over a 10-day fermentation period, lactic acid bacteria (LAB), particularly Lactobacillus plantarum
and Lactobacillus fermentum, dominated the microbial population, contributing to the development of the
characteristic tangy flavor and probiotic potential. Microbiological analysis using MRS agar showed an
increase in LAB counts, peaking at 8.2 × 10⁵ CFU/mL on Day 7. Characterization tests, including Gram
staining and catalase tests, confirmed the presence of LAB strains. The antimicrobial activity of kanji was
evaluated using the agar well diffusion method, showing significant inhibition against Gram-positive
bacteria such as Staphylococcus aureus and Listeria monocytogenes, with higher concentrations of kanji
extract enhancing the antimicrobial effect. These results suggest that kanji possesses promising probiotic
and antimicrobial properties, which may be applied in food preservation and pathogen control, similar to
other fermented products like kefir and kombucha.
How to Cite
Sonali Yadav, Kiran Bala, Basanti Brar, Sunita Joon, "Unveiling the Microbial Ecology and Antimicrobial Efficacy of Daucus carota (Carrot) Kanji: A Study on Traditional Fermentation and Probiotic Properties", Vol. 3, Issue 1, 08-04-2025, pp. 135-148.
