The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

• 37 LAB tested for exopolysaccharide (EPS) production in carrot raw material.
• Fermentation with selected strains increased viscosity and thickness of the liquid carrot matrix.
• Perceived texture was linked with the types of produced EPS.
• Leuconostoc lactis and Weissella confusa produced thick texture and pleasant taste and odour.
• Potential clean label approach to replace thickeners in vegetable containing products.

Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This study explored the impact of fermentation with different exopolysaccharide (EPS) producing LAB on rheological, chemical and sensory properties of puréed carrots in water, as a vegetable model, with the focus on texture formation. The screening of 37 LAB strains for starter selection revealed 16 Lactobacillus, Leuconostoc and Weissella strains capable of EPS (dextran, levan, and/or β-glucan) production in the carrot raw material. Fermentations with five out of six selected EPS producers modified perceived texture of the liquid carrot model (p < 0.05). The formation of low-branched dextran correlated with perceived thickness, whereas the production of β-glucan correlated with perceived elasticity. Low-branched dextran producing Weissella confusa and Leuconostoc lactis strains produced thick texture accompanied by pleasant odour and flavour. The fermentation with the selected EPS-producing LAB strains is a promising clean label approach to replace hydrocolloid additives as texturizers in vegetable containing products, not only carrot.