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RISS 인기검색어
- 검색키워드
- 저자 : Edward E. Woodams (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
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Probiotication of Tomato Juice by Lactic Acid Bacteria
윤경영,Edward E. Woodams,Yong D Hang 한국미생물학회 2004 The journal of microbiology Vol.42 No.4
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 24- h-old culture and incubated at 30oC. 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 9.0×109/ml after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from 106 to 108 CFU/ml after 4 weeks of cold storage at 4oC. Probiotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.
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Probiotication of Tomato Juice by Lactic Acid Bacteria
Yoon Kyung Young,Woodams Edward E.,Hang Yong D The Microbiological Society of Korea 2004 The journal of microbiology Vol.42 No.4
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.
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