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The journal of microbiology v.42 no.4, 2004년, pp.315 - 318   피인용횟수: 8
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Probiotication of Tomato Juice by Lactic Acid Bacteria

Yoon Kyung Young    (Department of Food and Nutrition, Yeungnam University   ); Woodams Edward E.    (Department of Food Science and Technology, Cornell University   ); Hang Yong D    (Department of Food Science and Technology, Cornell University  );
  • 초록

    This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24­h-old culture and incubated at $30^{\circ}C$ . Changes in pH, acidity, sugar content, and viable cell counts dur­ing fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to $0.65\%$ or higher, and the viable cell counts (CFU) reached nearly 1.0 to $9.0\times10^9/ml$ after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from $10^6\;to\;10^8\;CFU/ml$ after 4 weeks of cold storage at $4^{\circ}C$ . Pro­biotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.


  • 주제어

    probiotics .   tomato juice .   lactic acid bacteria.  

  • 참고문헌 (3)

    1. Babu, V., B.K. Mital, and S.K. Grag. 1992. Effect of tomato juice addition on the growth and activity of Lacobacillus acidophilus. Int. J. Food Microbiol. 17(1), 67-70 
    2. Abdel-Rahman, and Y. Abdel-Hamd. 1982. Nutritional value of some canned tomato juice and concentrates. Food Chemistry 9, 303-306 
    3. Berner, L. and J. ODonnell. 1998. Functional foods and health claims legislation: Applications to dairy foods. Int. Dairy J. 8, 355-362 
  • 이 논문을 인용한 문헌 (8)

    1. 2005. "" The journal of microbiology, 43(3): 244~250     
    2. 2006. "" Biotechnology and bioprocess engineering, 11(3): 240~244     
    3. Lee, Do-Kyung ; Kang, Byung-Yong ; Chung, Myung-Jun ; Lee, Kang-Oh ; Kim, Kyung-Jae ; Ha, Nam-Joo 2008. "Genomic Fingerprinting Patterns of Bifidobacteria Isolated from Healthy Koreans Using ERIC-, TAP-, and BOX-PCR" 환경독성학회지 = Journal of environmental toxicology, 23(1): 1~9     
    4. 2010. "" Korean journal for food science of animal resources = 한국축산식품학회지, 30(5): 773~779     
    5. 2010. "" Journal of food science and nutrition, 15(2): 105~112     
    6. Hyun, Mee-Sun ; Hur, Jung-Mu 2011. "Lactic Acid Fermentation of Dioscorea batatas and Its Anti-Inflammatory Effects on TNBS-induced Colits Model" Journal of applied biological chemistry, 54(1): 51~55     
    7. 2011. "" Food science and biotechnology, 20(4): 927~932     
    8. 2011. "" Food science and biotechnology, 20(5): 1187~1193     

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