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Chemical Changes in Tomato Juices Caused by Lactic Acid Bacteria
Author(s) -
JUVEN B. J.,
WEISSLOWICZ H.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04216.x
Subject(s) - lactic acid , leuconostoc mesenteroides , lactobacillus plantarum , food spoilage , food science , acetoin , lactobacillus fermentum , diacetyl , bacteria , titratable acid , chemistry , leuconostoc , fermentation , lactobacillus , biology , genetics
In an attempt to use specific bacterial metabolites in a monitoring system to detect initial signs of spoilage of tomato products, the changes in bacterial counts, pH, titratable acidity and the accumulation of lactic acid, hydrogen peroxide, diacetyl (DA) and acetoin (AMC) in tomato juices inoculated with Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides , were studied. Of the metabolites tested, it appears that DA and AMC can be taken as valuable indicators of contamination of tomato juice by lactic acid bacteria at early stages but not at advanced stages of bacterial growth.