Lactic Acid Fermentation of Tomato: Effects on cis/trans Lycopene Isomer Ratio, b-Carotene Mass Fraction and Formation of L(+)- and D(–)-Lactic Acid
نویسندگان
چکیده
Elena Bartkiene1*, Daiva Vidmantiene2, Grazina Juodeikiene2, Pranas Viskelis2,3 and Dalia Urbonaviciene2,3 Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania Kaunas University of Technology, Department of Food Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT-54333 Babtai, Kaunas District, Lithuania
منابع مشابه
L(+) lactic acid production and separation from dairy wastes(whey):in situe separation of lactic acid using lon-exchange resins in automatic control of PH.
Whey with a large amount of BOD(50000 PPM) is a dangerous environmental pollutant.this important source of lavtose(4-5%) is A USEFULL SUBSTRATE FOR A RANGE of fermentation processes.lacitic acid with swvwral applications in industries is one of these products.Specially L(+) isomer of this acid worthing 10 times as much as the mixture of L&D,is used in medical purposes such as absorbable surgica...
متن کاملComparison of Lactic Acid Isomers Produced by Fungal and Bacterial Strains
Many organisms produce lactic acid by fermentation, but most industrially important strains are from the genus Lactobacillus and Rhizopus oryzae. L(+)-Lactic acid is the only optical isomer for use in pharmaceutical and food industries because human body is only adapted to assimilate this form. In this research, six strains of Lactobacillus and four strains of R. oryzae (known as high producer)...
متن کاملEffect of Temperature and pH on Formulating the Kinetic Growth Parameters and Lactic Acid Production of Lactobacillus bulgaricus
Background and Objectives: Lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industries as a starter for yogurt production. This study was designed using response surface methodology (RSM) in 12 batch pH-controlled cultures of Lactobacillus delbrueckii sub-ssp. bulgaricus for determining the effect of temperature and pH on the biomass production of a native strain of L. bulgaricu...
متن کاملThe Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growt...
متن کاملProcessing effects on lycopene content and antioxidant activity of tomatoes.
Consumption of tomato products has been associated with decreased risk of some cancer types, and the tomato antioxidant, lycopene, is thought to play an important role in the observed health effects. In this study, four carotenoids, trans-lycopene, phytofluene, phytoene, and zeta-carotene, were quantified in tomato products. Samples of raw tomatoes, tomato juice after hot break scalder, and fin...
متن کامل