Here, we found a unique and special substrate in the carrot,due to two important features: high starch content and high sugar content. Because the carrot contains simple sugars in addition to
complex starches,the fermentation process can begin immediately, as bacteria can begin to ferment the simple sugars while its enzymes break down starches to create more available simple
sugars once the carrot's original simple sugars are metabolized by Asp. oryzae.