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- Title
FERMENTED TOMATO JUICE (LYCOPERSICON ESCULENTUM MILL.) PRODUCED VIA LACTIC ACID BACTERIA DURING COLD STORAGE.
- Authors
El-Sayed, Amr A.; Rabie, Mohamed A.; El-Maaty, Samy M. Abu; El-Nemr, Sherif E. A.
- Abstract
This study was performed to evaluate the effect of using Lactobacillus plantarum ssp. plantarum EMCC 1027 and Lactobacillus delbrueckii ssp. bulgaricus EMCC 1102, used singly or together (1:1), (approximately 5-6×109 colony forming units (CFUs)/ml) to produce fermented tomato juice. Tomato juice inoculated with L. plantarum, L. bulgaricus or their mixture exhibited significant decreases in pH (3.1, 3.8 and 3.5, respectively) after 3 days. Reducing sugar levels were found to be 1.9, 2.5, and 2.8 g/100 ml, respectively. The viscosity increased with time, was greater for the juice incubated with L. bulgaricus, and increased by 72% by the end of storage. The ΔE values did not change significantly during storage; only the redness of the juice increased in the pasteurized sample. Compared to all examined samples, juice inoculated with L. plantarum exhibited higher scores. Thus, probiotication of juice could serve as a method to prepare healthy beverages for lactose-allergic consumers.
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 1, p5
- ISSN
2066-6845
- Publication type
Academic Journal