MICROBIOLOGICAL AND CHEMICAL PROFILES OF KANJI :A NATURALLY FERMENTED PRODUCT OF CARROTGUNJAN GOEL, MONIKA KAKKAR, A.K.PUNIYA, UVS TEOTIA AND KISHAN SINGHAbstract Natural fermentation of kanji was carried out with Dacus carota var. sativa at ambient temperature (30°C) for 7 days. The brine was evaluated daily for different chemical and microbiological parameters aside from organoleptic acceptability. A sharp increase in acidity (0.01% to 0.24 %) well supported by decrease in pH was observed during fermentation. Most of the carrot sugars were released in early phases of fermentation with leaching in colour in brine. While studying the microflora of kanji Lactobacillus, Pediococcus and Leuconostoc were found to be predominant organisms in fermented product. Based on sensory evaluations by panelist the kanji was acceptable after 4 to 5 days of fermentation.
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